More Pork Recipes
San Choy Bow
San choy bow is a dinner I turn to when I want something fresh, fast, and full of flavour. I cook up seasoned mince with garlic, ginger, and a splash of soy, then spoon it into crisp lettuce cups with plenty of crunch and a squeeze of lime. It’s light but satisfying, perfect for warm evenings or when I feel like eating something nourishing without fuss. Best of all, it’s on the table in under 30 minutes – and everyone always goes back for seconds.
Ingredients
- 2 tbsp peanut oil
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 2 small red chillis, finely diced (or less, to taste)
- 500g pork mince (5% fat)
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine
- 1 tbsp oyster sauce
- 50g shitake mushrooms, finely diced
- 200g tinned water chestnut, finely diced
- 4 spring onions, finely sliced, to serve
- 2 baby gem lettuce (or one iceberg lettuce), washed and leaves separated.
Instructions
- Heat the wok over high heat until hot, and then add peanut oil and swirl to coat.
- Add the garlic, ginger and chillies and stir-fry for one minute or until fragrant. Next, add the pork mince and stir fry for 3-4 minutes or until the pork is cooked through.
- Add soy sauce, cooking wine and oyster sauce and mix through, stir-frying for one minute.
- Next, add the mushroom and water chestnuts, and stir fry for one minute, or until the pork has absorbed all the sauces and juices.
- Finally, spoon the spicy pork mixture into lettuce leaves, sprinkle with the sliced shallots, and serve.
Notes
If you don't have a wok, a normal fry pan or skillet will work just fine.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 789Total Fat: 50gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 168mgSodium: 1651mgCarbohydrates: 31gFiber: 4gSugar: 6gProtein: 52g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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San Choy Bow recipe
My Favourite Kind of Bite
San choy bow is hands down one of my all-time favourite Chinese dishes. Always has been. I don’t remember the first time I had it, but I do remember loving it straight away. There’s just something about spicy pork mince, rich with flavour, served in crisp lettuce leaves that feels fresh, fun, and somehow fancy and messy at the same time. I make it often, and every time I do, I think to myself, “Why don’t I make this more often?” It’s one of those dishes that packs so much flavour into each bite that it makes you pause mid-mouthful to give a little nod of appreciation to yourself. It’s savoury, it’s spicy, it’s got crunch, and it’s easy enough to throw together on a weeknight when you’re feeling a bit flat but still want something delicious.
I don’t mess around with complicated versions either. This is a recipe made with love, and a healthy dollop of practicality. I’ve refined it over time to be something that tastes like it took ages, but really didn’t. It’s my go-to when I want something comforting but not heavy, flavourful but not faffy. And when I serve it up, I never make a small portion. Ever. Because who eats one lettuce cup of san choy bow? Not me, that’s for sure. If I’m cooking it, I’m making enough to actually enjoy it properly.
It’s a dish that brings memories to the table too. And let me tell you, one of my favourite memories involving san choy bow still makes me laugh.
The Great Brisbane Mix-Up
So back when I lived in Brisbane, my sister and I were determined to find the best Chinese food the Valley had to offer, which was not particularly easy let me tell you. Sydney had spoilt us, and Brisbane, well… my mother taught me if you’ve nothing nice to say… Anyway, everything we tried was too sweet, too small, or too underwhelming. You know that thing when you bite into something you were really excited about, and you just feel disappointed and vaguely betrayed? That was us. Every singlw time.
Then one day, we stumbled across a little hole-in-the-wall Chinese place that we knew, in our soul was the one. It was the kind of place where you don’t get fancy menus or moody lighting, just solid food and plastic tablecloths. We exchanged one of those looks – the kind that says, “This is going to be good.” And it was.
We sat down and placed our orders, and my sister ordered something (no idea what, to be honest it was a while ago now), and I ordered san choy bow. The waitress narrowed her eyes at me and asked, “To share?” I shook my head. Nope. Not sharing. I’d been burned before with those tiny Brisbane portions and wasn’t about to play that game again. “Just for me,” I said, absolutely confident in my decision.
Definitely to Share
What happened next could only be described as hilarious. Out came a giant bowl of steaming hot san choy bow. Huge. Like, proper share platter huge. And alongside it, a separate bowl overflowing with fresh, crunchy lettuce cups. I blinked. My sister blinked. The waitress smiled. You know that kind of sweet, slightly smug smile that says, “I tried to warn you”? That one.
“To share?” she asked again, tilting her head.
“To share,” I repeated sheepishly, now fully understanding her earlier confusion. My sister laughed so hard she nearly snorted her tea, and I had to admit defeat. The portion could have fed a family of four. And here I was, ready to inhale the entire thing solo.
We ended up sharing everything – my san choy bow, her whatever-it-was, and a few more dishes for good measure. It turned into one of the best Chinese meals we had in Brisbane. Still not Sydney-level, mind you, but it absolutely hit the spot. And yes, we tipped well. That waitress earned it.
That’s what I love about food – it’s never just about the dish. It’s about the stories that come with it. The laughs, the blunders, the surprises. San choy bow will always taste better to me because of that night – and every time I make it now, I smile remembering that generous, cheeky waitress.
Ingredients Breakdown
When it comes to any san coy bow recipe, it starts with the pork mince. I always go for a lean cut but with just enough fat to carry all the flavour and mince it myself – it give that gorgeous texture when it’s cooked up properly in the pan. It needs to be browned and a little bit caramelised around the edges – that’s where the flavour lives. Add a generous splash of soy sauce, Chinese cooking wine, and oyster sauce, and suddenly you’ve got depth, richness, and that perfect umami kick that makes your mouth water before you even get it to the table.
Garlic, ginger, and fresh red chilli give it that warmth and zing I absolutely love. It’s bold, punchy, and balanced with the sweet crunch of finely diced water chestnuts and shitake mushrooms. Those two aren’t just filler either, they add a satisfying texture and help soak up all that sauce. I don’t bother with hoisin in this version because the oyster sauce and soy give me everything I need. I cook everything down until it’s glossy and fragrant, and the entire kitchen smells like you’ve walked into your favourite Chinese restaurant.
When it comes to serving, nothing beats baby gem or iceberg lettuce. You want crisp, sturdy leaves that can hold their own. No floppy, sad salad leaves here please and thank you. Washed and ready to go, they’re the perfect little vessels. I top the whole thing with sliced spring onions for a bit of brightness and bite, and that’s it. No fuss, no drama, just really good food in crisp, green cups. magic of this san choy bow recipe starts with the pork mince.
