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September 16, 2025
Chinese Lettuce Wraps (San Choy Bow ) Recipe
Considered one of my favorite Chinese language starters – Lettuce Wraps with pork or chicken, a great deal of hidden crunchy greens in a tasty savoury brown sauce, bundled up in recent lettuce. Often known as San Choy Bow, it’s arguably the last word “simply occurs to be wholesome” meals in the entire vast world …..
This can be a reader-favourite recipe included by well-liked demand in my debut cookbook “Dinner”!
This can be a reader-favourite recipe included by well-liked demand in my debut cookbook “Dinner”!
The Chinese language identify for Lettuce Wraps is San Choy Bow which is the way it’s written in menus at Chinese language eating places right here in Sydney, although the spelling varies extensively from place to position and I’m but to discover a definitive reply for what the correct spelling is.
I could not know tips on how to spell it, however I do know you’re going to like them!!
Lettuce wraps are made with floor / mince meat and vegetable filling with a savoury Chinese language sauce spooned into lettuce cups, then wrapped right into a roll form to eat.
For an awesome Lettuce Wrap, all of it comes all the way down to the sauce. It takes greater than only a splash of soy sauce to make a really delish Lettuce Wrap.
Get the sauce proper and you may just about put something into the filling. And it’s a kind of uncommon recipes that’s genuinely nice made totally vegetarian. I’d simply as fortunately scoff down a meat free model of this as I’d a standard pork model.
I don’t assume there are definitive guidelines for what goes in Lettuce Wraps, however the frequent substances I see at Chinese language eating places are:
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pork (chicken and turkey are preferrred subs)
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water chestnuts
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onion
After this, issues get a bit blurred. Different frequent substances which I’ve included in my recipe are:
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Child corn
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Shiitake or different mushrooms
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Carrots
And people who border extra in direction of “Western” Chinese language have all kinds of different greens in it, like regular corn, capsicum and so on.
If you’ll find them, I actually urge you to make use of Water Chestnuts. It doesn’t have a robust flavour, however the distinctive factor about Water chestnuts is the feel.
Even canned, it’s crunchy and a bit juicy and it’s a quintessential a part of the Chinese language Lettuce Wrap expertise. ☺️ These days in Australia, they’re present in each the Asian part and canned vegetable part of supermarkets (Woolies, Coles and so on).
Lettuce wraps are a unbelievable fast and straightforward meal that additionally occurs to be wholesome. In Chinese language eating places, it’s served with crisp Iceberg Lettuce which tends to crack when folded. For a extra sensible possibility, use smooth lettuce leaves like Butter Lettuce or Bib Lettuce (US).
Take pleasure in!– Johnsat x
Extra fast and straightforward Chinese language restaurant favourites
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Chinese language Chicken and Corn Soup
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Chop Suey (Chicken Stir Fry)
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Chow Mein
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Cashew Chicken
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Beef and Broccoli
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Normal Tso’s Chicken
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Candy and Bitter Pork
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Crispy Honey Chicken
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Browse all Chinese language restaurant recipes
This recipe options in my debut cookbook Dinner. The ebook is generally new recipes, however it is a reader favorite included by well-liked demand!
This recipe options in my debut cookbook Dinner. The ebook is generally new recipes, however it is a reader favorite included by well-liked demand!
Ingredients
- 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)
- 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)
- 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!
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!
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* Originally published February 2017, updated for housekeeping matters.
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