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Chinese Lettuce Wraps (San Choy Bow )

By:Nagi 136 Comments
Recipe v Video v Dozer v

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 …..

Close up of Chinese Lettuce Wraps

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!!

Close up of Chinese Lettuce Wrap being held by a hand, about to be eaten

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.

Filling for Chinese Lettuce Wraps made with pork or chicken and vegetables in a savoury brown sauce.

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).

A can of Water Chestnuts

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

Close up of Chinese Lettuce Wrap being held by a hand, about to be eaten

San Choy Bow
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San Choy Bow (Chinese Lettuce Cups) recipe video!

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San Choy Bow - Chinese Lettuce Wraps on a plate ready to be eaten

San Choy Bow (Chinese Lettuce Wraps)

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Appetizer, Dinner
Chinese
4.96 from 42 votes
Servings3
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Recipe video above. One of my favourite starters at Chinese restaurants, the ultimate (almost) carb free healthy dish of all time! It all comes down to the Sauce - with a great Sauce, you can change up the filling to your taste. I've copied the filling served by Chinese restaurants but feel free to substitute with other vegetables or make it entirely meat free (this is a great recipe to make vegetarian).

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:

1. Light soy sauce adds the salt and the dark soy sauce adds a touch of colour. You can sub the dark soy with more light soy sauce, or just sub both the light and dark with ordinary soy sauce. The filling will just be a bit lighter in colour. Don't just use all dark soy sauce - flavour is way too strong - or with a thick sweet soy sauce like kecap manis.
2. Chinese cooking wine - sub with Mirin or dry sherry. For a non alcoholic option, use chicken broth/stock (low sodium) in place of the Chinese wine AND water in the Sauce.
3. Protein - Also great with chicken but I prefer pork because it's not as lean and has slightly more flavour. Chinese restaurants typically use pork. Never seen it with beef or lamb! Can also sub with 2 1/2 cups of chopped veggies of choice.
4. Water chestnuts - see in post for image. These are a key ingredient in San Choy Bow as served at Chinese restaurants here in Australia, but can be skipped. They have a natural light flavour, but it's the texture that is unique - a fresh crunchiness.
Nowadays these are sold in both the Asian and canned vegetable section of major supermarkets.
5. Lettuce - Typically served at Chinese restaurants using crisp iceberg lettuce leaves which are cut into neat rounds so they are all the same size. My preference is to use soft lettuce leaves like Butter Lettuce or Bibb Lettuce (US) because iceberg has a tendency to crack when rolled to eat, causing juices to run out. I used Baby Gem Lettuce in the photos which come in twin packs at Woolworths.
6. Customise - I use 2 1/2 cups of chopped vegetables. You can substitute with whatever chopped vegetables you want, though I urge you to stick with the onion.
The meat can be substituted with 2 1/2 cups of any vegetable or chopped firm tofu. For a super quick version, make this with pork + frozen diced vegetables. Works a treat!
This recipe makes enough for 3 as a main (4 if it's 2 adults and 2 kids) or around 6 as a starter.
7. Nutrition per serving, assuming 4 servings. This is a fantastic healthy dinner!
San Choy Bow nutrition* 
* Originally published February 2017, updated for housekeeping matters.

Nutrition Information:

Serving: 255gCalories: 253kcal (13%)
Keywords: Lettuce wraps, San Choy Bow
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San Choy Bow (Chinese Lettuce Cups) - A great San Choy Bow starts with a great sauce. Get that right and you can make this with almost anything! www.recipetineats.com

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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136 Comments

  1. Mary says

    5 stars
    Oh my stars, was this fantastic. You are right about the Chinese cooking wine, it did make all of the difference in this dish. Since then I made the egg foo young and that sauce was fabulous also. I cannot wait to try more of your recipes. They all look so delish and not that time consuming. Thank you for helping out a mother stuck indoors trying to make a decent dinner for my family. Your rolls were pretty awesome too. Keep sending out those recipes.

    Reply

  3. Jess says

    5 stars
    SOOOOOOOOO yummy! Will definitely add it to my regular dinner rotation.
    I didn’t use mushrooms (but did use a dark mushroom soy sauce) and no water chestnuts (only because I didn’t have them will be buying them next time!
    I was naughty and used a jar satay sauce and also sweet chilli sauce.
    Had some leftover the next day and still YUM!!

    Reply

  4. Julie says

    I made this dish last night as it is my husband’s fav at the Chinese restaurant.
    We both found the meal to be extremely salty and I personally didn’t like it at all.
    I cooked the meal exactly as the recipe stated.
    I think there was way too much soy sauce for our likings.
    Anyway, I just thought that I would let you know.

    Reply

      • Julie says

        Hi Nagi.
        In reply to your question, I used Aussie size measuring spoons.
        I’m so sorry Nagi. I have just reread the recipe and I used a tablespoon of dark soy instead of a teaspoon.
        No wonder it was too salty for us.
        Again, so sorry that I misread the recipe.

        Reply

  5. LINDA W says

    5 stars
    I made this yesterday for an Asian themed dinner party and everyone just loved it and said it was so much better than what they serve in the restaurants! There was no left overs which is a true sign of deliciousness. The shiitake mushrooms and water chestnuts just added to the flavour and texture. Will be making this again. Thank you Nagi, your recipes are turning me into a Super Chef😁

    Reply

  6. Debbie says

    5 stars
    It is a pleasure to send you our rave reviews for the lettuce wrap recipe!!
    Absolutely Amazing!
    My daughter and I attempted to make the San Choy Bow after shopping 3 stores for ingredients. Appreciate the tips with the Chinese cooking wine, now that I know where to buy it, I will keep on hand. We decided we were very hungry, so decided to quadruple the recipe, we have more than enough for 2 meals!
    As for the end result, it was the Absolute Best lettuce wraps we have ever had!!! So Happy with the results. It was a lot for 3 of us, looking forward to enjoying once again.
    I have never been a fan of blogs, Nagi I am pleased to say I am hooked!!
    I had made the Oven Baked Chicken Breast as the first recipe from your blog and this being the 2nd. I am extremely excited to try more of your recipe and the tips along with notes are very helpful. Any questions I may have had, are answered.
    THANK YOU!!!

    Reply
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