I won’t pretend this is an authentic san choy bow recipe, but it is delicious, quick and easy.
As a one-wok-wonder, it’s a go-to mid-week dinner because there’s almost no wash up (this is a big bonus because I hate dishes).
Crunchy lettuce cups are filled with a protein-packed lean pork mince and flavoured with garlic, ginger, a little chilli for some heat and soy sauce for ~umami~.
I like to add about the same volume of shredded cabbage to the mince to lighten it up and add texture, as well as a couple of grated carrots to boost the veggie content.
On the table in less than 20 minutes and bursting with flavour, this will no doubt become a fave in your house too!
2 bunches of cos lettuce
500g lean pork mince
2 mild red chilis, sliced finely
1/2 red onion, sliced finely
4 cloves garlic, minced
1 1/2 cups cabbage (around a quarter of half a cabbage, or guesstimate approximately the same volume as the mince by eye)
2 medium carrots
1 thumb ginger, grated
1/4 cup reduced sodium soy sauce
2 tablespoons oyster sauce
1 handful coriander, chopped
In a non-stick wok, fry onion, garlic and chilli until they start to soften. You shouldn’t need oil, but you can use a tablespoon of peanut oil if you like.
Add mince and cook until browned on a medium/high heat. Add cabbage and carrot, and cook until the vegetables have reduced in size, stirring regularly. Add ginger and mix well.
Add soy and oyster sauces and combine well. Turn off the heat.
Mix coriander through the mince.
Wash and dry the lettuce, and use the leaves as boats for the mince mixture.