One of my favourite Chinese starters – Lettuce Wraps with pork or chicken, loads of hidden crunchy vegetables in a tasty savoury brown sauce, bundled up in fresh lettuce. Also known as San Choy Bow, it’s arguably the ultimate “just happens to be healthy” food in the whole wide world …..
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
San Choy Bow – Chinese Lettuce Wraps
The Chinese name for Lettuce Wraps is San Choy Bow which is how it’s written in menus at Chinese restaurants here in Sydney, though the spelling varies widely from place to place and I’m yet to find a definitive answer for what the proper spelling is.
I may not know how to spell it, but I do know you’re going to love them!!
How to make Lettuce Wraps
Lettuce wraps are made with ground / mince meat and vegetable filling with a savoury Chinese sauce spooned into lettuce cups, then wrapped into a roll shape to eat.
For a great Lettuce Wrap, it all comes down to the sauce. It takes more than just a splash of soy sauce to make a truly delish Lettuce Wrap.
Get the sauce right and you can pretty much put anything into the filling. And it is one of those rare recipes that is genuinely great made entirely vegetarian. I would just as happily scoff down a meat free version of this as I would a traditional pork version.
What goes in a Lettuce Wrap filling
I don’t think there are definitive rules for what goes in Lettuce Wraps, but the common ingredients I see at Chinese restaurants are:
pork (chicken and turkey are ideal subs)
water chestnuts
onion
After this, things get a bit blurred. Other common ingredients which I’ve included in my recipe are:
Baby corn
Shiitake or other mushrooms
Carrots
And those that border more towards “Western” Chinese have all sorts of other vegetables in it, like normal corn, capsicum etc.
Make it real with water chestnuts!
If you can find them, I really urge you to use Water Chestnuts. It doesn’t have a strong flavour, but the unique thing about Water chestnuts is the texture.
Even canned, it is crunchy and a bit juicy and it’s a quintessential part of the Chinese Lettuce Wrap experience. ☺️ Nowadays in Australia, they are found in both the Asian section and canned vegetable section of supermarkets (Woolies, Coles etc).
Lettuce wraps are a fantastic quick and easy meal that also happens to be healthy. In Chinese restaurants, it’s served with crisp Iceberg Lettuce which tends to crack when folded. For a more practical option, use soft lettuce leaves like Butter Lettuce or Bib Lettuce (US).
Enjoy!– Nagi x
More quick and easy Chinese restaurant favourites
Chop Suey (Chicken Stir Fry)
Browse all Chinese restaurant recipes
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
San Choy Bow (Chinese Lettuce Wraps)
Ingredients
Sauce
- 1 1/4 tsp cornflour / cornstarch
- 3 tbsp water, separated
- 1 1/2 tbsp light soy sauce (Note 1)
- 1 tsp dark soy sauce (Note 1)
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp Chinese cooking wine (or sub Mirin or dry sherry, Note 2)
- 1 tsp white sugar (can omit)
Filling (Note 6)
- 1 tbsp peanut oil
- 1 clove large garlic, minced
- 1/2 tsp ginger, minced
- 300g / 10oz pork mince (ground pork) (Note 3)
- 1/2 onion, finely chopped
- 1 small carrot, finely chopped
- 100g/ 3.5oz canned water chestnuts, drained and finely chopped (Note 4)
- 5 baby corn, canned or fresh, finely chopped (Note 4)
- 5 mushrooms, finely chopped(shiitake is best, I used Swiss Brown)
Serving
- 8 leaves large or 16 – 20 small lettuce, preferably soft (Note 5)
- Crushed peanuts
- Finely sliced scallions / shallots
Instructions
- Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.
- Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion.
- Cook for 1 minute then add pork. Cook pork until it turns white.
- Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.
- Add Sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the Filling.
- Transfer Filling into serving bowl. Lay out lettuce leaves, peanuts and scallions on the side.
- To serve, spoon some Filling into a lettuce leaf. Top with peanuts and scallions, bundle it up and enjoy!
Recipe Notes:
*
* Originally published February 2017, updated for housekeeping matters.Nutrition Information:
Life of Dozer
When Dozer ate a lady beetle… 🤣
Bloody hell, you’ve done it again! Nagi, every time I put a new meal of yours on the table my family are happy. My husband declared this one the best San Choy Bow he has ever had. Thank you!
Delicious. Saw this in your cookbook and it looked so good! For me, the taste of the sauce and the water chestnuts made this an absolute hit. Took your advice and got butter lettuce rather than iceberg and it was much easier to wrap. I subbed extra carrot for the baby corn. Thanks for another hit recipe, Nagi!
Absolutely Delicious. I made a double portion so my partner and I can eat it for a couple of days…we love it that much!
Hi Nagi,
Made this tonight with chicken mince and my husband loved it. It’s a great taste change from tacos and larb with very similar effort. Thanks!
It’s a really healthy quick dinner! I am glad that you liked it Suzanne!! N x
Super tasty as usual. This is my absolute favorite cooking blog! Nagi you are the cooking queen! Your recipes are fun to make, easy to understand and seriously delicious! Whenever Im looking at cooking something new I check if your blog has the recipe before any other site because I know it will be good.
THank you Kristal! That is so nice to hear!! N x
This was delicious! Plenty of flavour and easy for a weeknight. Definitely one of our favourites.
Do u think I could put this into a wrap bread?
Wanting to making it for a picnic lunch
How many are made in 1 serving?
A serving is between 2-3 leaves with filling, depending on what size lettuce you buy. This recipe serves three people. N x
Hi Nagi,
Being no meat eater if I replace with prawns should I add rice or something to add volume or no?
You could add some cooked rice or some vermicelli rice noodles to bulk it up a bit! N x
The sauce was lovely and made the dish taste like it was restaurant quality. I used lean beef mince as that was what I had. Fortified the mince with carrot and zucchini. I didn’t have any water chestnut in the house so I blanched bean sprouts and added that on top. Forgot the peanuts!
The dish was great, and my fussy 5 year old loved it a lot!!!! Thanks very much from Perth!
I made this tonight, I used veggie Mince and so glad I doubled the recipe. It got devoured. Even my daughter who is a very fussy eater loved it. Sharing this recipe with my entire family!
Sorry should read Pork san choy bow
Can I freeze left over cooked meat from the pork san chop bow dinner recipe
Yes Lyn that would be fine! N x
Hi Nagi, we have peanut anaphylaxis in the house, what do you suggest as a substitute for the oil and garnish? Thanks!
Hi Jacqui! Cashews are a great sub here, otherwise crispy fried shallots for an alternative sprinkle! Buy them at grocery stores – N x
Absolutely delicious! So juicy and flavorful.
I just made this. Didn’t have dark soya sauce so followed your suggestion to sub with light soya sauce. Didn’t have sesame oil and water chestnuts either but it was amazing. My 12 year old went mmm, tastes like Singapore! Whatever that means 😝 but it’s family approved!
Also, can this be made with prawns? I’d like to try that. If so, do I follow the same method or veggies first then prawns – as they cooked faster.
If you do it with prawns Aisah, I would add them last as they do cook faster! N x
Yay! Thanks Nagi! I’ll do just that!!! Thank you so much for responding and for all your lovely recipes. It’s truly doable, delicious and family approved. Keep up the good work! 💖
With love from Singapore + UK family currently residing in Thailand 🌸