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Chinese Lettuce Wraps (San Choy Bow )

By:Nagi
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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”!

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

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!

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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
4.98 from 83 votes
Servings3
Tap or hover to scale
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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: 253cal (13%)
Keywords: Lettuce wraps, San Choy Bow
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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256 Comments

  3. Jo Butler says

    5 stars
    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!

    Reply

  4. Natalie says

    5 stars
    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!

    Reply

  5. Kylie says

    5 stars
    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!

    Reply

  6. Suzanne G says

    5 stars
    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!

    Reply

  7. Kristal M says

    5 stars
    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.

    Reply

  8. Mel Robbins says

    5 stars
    This was delicious! Plenty of flavour and easy for a weeknight. Definitely one of our favourites.

    Reply

  12. Chad says

    5 stars
    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!

    Reply

  13. Emily says

    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!

    Reply

  16. Jacqui says

    Hi Nagi, we have peanut anaphylaxis in the house, what do you suggest as a substitute for the oil and garnish? Thanks!

    Reply

    • Nagi says

      Hi Jacqui! Cashews are a great sub here, otherwise crispy fried shallots for an alternative sprinkle! Buy them at grocery stores – N x

      Reply

  18. Aisah says

    5 stars
    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.

    Reply

      • Aisah says

        5 stars
        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 🌸

        Reply
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