RecipeTin Eats

Fast Prep, Big Flavours

Home Collections Asian Takeout

Chinese Lettuce Wraps (San Choy Bow )

By:Nagi
251 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
WATCH HOW TO MAKE IT

San Choy Bow (Chinese Lettuce Cups) recipe video!

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 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 78 votes
Servings3
Tap or hover to scale
Print
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.

LIFE OF DOZER

When Dozer ate a lady beetle… 🤣

When Dozer the golden retriever ate a lady beetle

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

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!

Read More

Related Posts

Chopsticks picking up Supreme Soy Noodles

Supreme Soy Noodles (NEW recipe – finally!)

Chopsticks pulling up Pad See Ew

Pad See Ew (Thai Stir Fried Noodles)

Pile of ultra crispy Honey Prawns

Honey Prawns – stays crispy!

More Asian Takeout

Reader Interactions

Leave a Comment

Your email address will not be published.

Cooked this? Rate this recipe!




251 Comments

  1. Liz says

    Hi, I want to cook this but am wondering if I could add rice or noodles? My husband is not keen on lettuce as the main meal

    Reply

  2. Laura says

    Cooked this fabulously healthy meal up for dinner tonight with Turkey mince! So ridiculously delicious and I can’t believe how low-cal it is which still feeling like takeout!

    Reply

  5. Kim says

    Hi Nagi, what could I use instead of oyster sauce or hoisin sauce as my husband needs to have a very low sodium diet I can’t wait for your cookbook to come out.

    Reply

  6. Amanda Langridge says

    Oh wow! I have made San Choy Bow in the past, however this recipe is the best. My whole family loved it. Winner! Thank you!

    Reply

  7. Myrna says

    I added chicken mince and tsp of Chinese 5 spice.
    The iceberg lettuce unwrapped while leaving in iced water was easier

    Reply

  8. Mama j says

    5 stars
    My family loves this recipe. I have 2 hungry teenage boys who devour this. I use turkey instead so it’s not oily. If my son had his way, he would eat this every week. I do 2x a month. Thank you for sharing.

    Reply

  9. Judith Kaye says

    Please tell me – how do chinese restaurants make the lettuce cups – they are so crispy and cut in a circle

    Reply

  12. Linda says

    5 stars
    Hi Nagi, I have never had a fail with your recipes and this was no exception. I made one little addition in a sprinkle of Chinese Five Spice. Delicious.

    Reply

  13. Claire Rose says

    5 stars
    Hi Nagi, just finished making your san chow bow, it was delicious. I’m looking forward to your book, but I am just wondering how you are going to add different serving sizes in recipes in the book, thanks Claire

    Reply

  14. julie says

    5 stars
    Hi Nagi, made this for friends last night, followed the recipe to the letter and it absolutely had the thumbs up from some very fussy eaters! Thanks.

    Reply

  15. Jasmine says

    Hi Nagi,

    Hope you’re keeping well in lockdown 🙁

    Just wondering, I would like to make this with extra sauce. Can I just simply double or triple the sauce ingredients?

    Reply

  16. Kelly says

    Wow, just like take out. So good just as written. I had 2 different lettuce, Roman and iceberg. Iceberg was pretty hard to peel nice large leaves, so I just made a salad using the iceberg.

    Reply

  18. Dawn says

    Dear Nagios
    Have never had a fail with your recipes. Tried your San Chow Bow today for an entree with friends. Total Winner.

    Reply

  20. Sophie Kay says

    Made this tonight for my two fussy eaters… Older teenage kids. They loved it! Super easy. I used chicken mince instead of pork. Had run out of sesame oil and substituted peanut oil with rice bran oil and it was brilliant . Thank you so much

    Reply
As Featured On