San Choy Bow (Chinese Lettuce Wraps)

Savory, glossy stir-fried mince piled into crisp lettuce cups with a punchy, sweet-salty sauce in every bite.

Ingredients

• 500g (1 lb) pork mince (ground pork) *(or chicken/turkey mince)*
• 1 tbsp neutral oil (vegetable/canola)
• 3 garlic cloves, finely minced *(pantry staple)*
• 1 tbsp finely grated ginger *(optional but recommended; pantry staple)*
• 1 small onion, finely diced
• 2 medium carrots, finely diced
• 200g (about 2 cups) mushrooms, finely chopped
• 1/2 cup frozen peas, thawed
• 1/3 cup water chestnuts, finely diced *(optional, for crunch)*
• 1 large head iceberg or butter lettuce, leaves separated and washed
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp Shaoxing wine *(or dry sherry)*
• 2 tsp sesame oil
• 2 tsp sugar (white or brown)
• 1 tsp cornstarch (cornflour)
• 1/4 cup water
• Black pepper, to taste

Method

• 1

  Step 1: Make lettuce cups

  Separate lettuce leaves, wash and spin/air-dry well (dry leaves = no watery filling). Choose the best “cup-shaped” inner leaves for serving; stack extra leaves as backups.

• 2

  Step 2: Mix the sauce

  In a small bowl, whisk soy sauce, oyster sauce, hoisin, Shaoxing wine, sesame oil, sugar, cornstarch, water, and a few grinds of black pepper until the cornstarch fully dissolves.

• 3

  Step 3: Brown the mince

  Heat oil in a large skillet or wok over high heat. Add pork mince and cook, breaking it up with a wooden spoon, until no longer pink and you get some browned bits on the bottom (about 4–5 minutes). Browning = flavor, so let it sizzle.

• 4

  Step 4: Add aromatics & veg

  Add onion and cook 1 minute until it starts turning translucent. Add garlic and ginger; stir until fragrant, about 30 seconds. Add carrots and mushrooms and stir-fry until mushrooms soften and any released liquid cooks off (2–3 minutes).

• 5

  Step 5: Glossy sauce finish

  Pour in sauce and toss for 1–2 minutes until it turns glossy and coats everything, like a thick stir-fry glaze. Stir through peas (and water chestnuts if using) for 30 seconds to warm through. Taste and adjust with a splash more soy for salt or a pinch more sugar for sweetness.

• 6

  Step 6: Serve

  Spoon hot mince into lettuce cups and eat immediately while the filling is juicy and the lettuce is crisp.

Tips

• **Best lettuce:** Iceberg is the classic “crunchy cup,” while butter lettuce is softer and sweeter—both work well.
• **Mince options:** Chicken, turkey, or beef mince all work; pork gives the juiciest, most authentic result.
• **No wok?** Use the widest skillet you have and keep the heat high—crowding causes steaming instead of browning.
• **Make-ahead:** Cook filling up to 3 days ahead; reheat on the stove with a splash of water to loosen. Keep lettuce separate until serving.
• **Serving ideas (pantry-friendly):** Serve as-is, or with steamed rice if you have it for a more filling meal.

Nutrition (per serving, estimate)