San choy bau lettuce wraps are a Chinese dish that are a must try at home.
We love making this dish at home, it’s a perfect go to mid week quick dinner. The crispness of the lettuce, with the sweet savoury flavours of the pork mince filling is a match made in heaven.
Dishing up this healthy mid week dinner for the family brings back memories of one of my favourite Sydney restaurants where they used duck as the filling.
After finishing a late shift in the kitchen, we would head into China town. I would always get half a peking duck, which would be split between duck and hoisin pancakes. The leg meat would be chopped and wok fried with water chestnuts and a splash of sauces. This was served in crisp lettuce cups with a sprinkle of fresh chilli, crushed peanuts and a dash of soy. YUM!
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What fillings can you add to San Choy Bau Lettuce Wraps
There are endless options as to what you can add to your San Choy Bau. We use pork mince for my protein, but you can use roasted chopped duck, chicken mince, chopped prawns. You can also add grated carrot, tofu, shitake mushrooms, it just depends on your tastes and likes.
This works as a great canapé when you have a few friends over. Depending on what;s available you can use iceberg, baby gem or baby coz lettuce which are perfect for a bite size treat.
Enjoy whipping up these San Choy Bau Lettuce Wraps for your friends and family. Happy cooking!
San Choy Bau
- 500 g Pork mince
- 3 cloves Garlic Finely sliced
- 2 inch Fresh ginger Peeled, fine grated
- 2 stalks Spring onion Finely sliced
- 2 Tbsp Peanut oil
- 2 Tbsp Sesame oil
- 1 small tin Water chestnuts Finely diced
- 2 Tbsp Light soy sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Rice wine vinegar
- 1 Tbsp Caster sugar
- 1 Tbsp Corn flour
- 100 g Mung bean sprouts
- 1 Head Ice berg lettuce
- bunch Fresh coriander
- 100 g Chopped roasted peanuts
- Sriracha Sauce
- Heat a larger wok or pan on a high heat and add the peanut and sesame oil, Add the pork mince and break up with a wooden spoon and brown evenlyOnce browned remove from you wok and put to the side, leave the pork fat and juices in the wok, add your garlic, ginger and spring onion, wok fry for about a minute then add your pork mince back in.
- In a bowl mix together the soy, oyster sauce, rice wine vinegar, sugar and cornflour into a slurry. Add the slurry to the pork mince in the wok and stir through, the cornflour will thicken the sauce around the mince. Add the water chestnuts, mung beans and chopped fresh coriander. Mix through well and this part is done.
- For the lettuce cups remove the core from your ice berg lettuce using a sharp knife or bang the base of your lettuce on the bench and twist out the core.Carefully peel away the leaves keeping them whole, give them a wash in cold water and tip upside down to allow to drain.
- Serve your pork mince in a bowl in the centre of the table with the lettuce cups on the side, a dish of the chopped peanuts, more fresh coriander, and the sriracha if you want to add a chilli kick to your San Choy Bau.
- Let everyone create there own style of hand held goodness. Enjoy!