San Choy Bow (Chinese Lettuce Wraps)
A quick, easy, and incredibly flavorful dinner! Crisp lettuce cups are filled with a sweet, savory, and sticky ground pork mixture, loaded with crunchy vegetables. Ready in under 30 minutes, it's a fun, fresh meal the whole family will love.
Equipment
- Large skillet or wok
- Cutting board and sharp knife
- Box grater (for carrot)
- Small saucepan (for noodles, if using)
- Kitchen scissors
- Measuring cups and spoons
Ingredients
For the Filling:
- 100 g 3.5 oz vermicelli rice noodles (optional)
- 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 500 g 1 lb ground pork (or ground chicken)
- 2 tablespoons tamari or all purpose soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons brown sugar
- 75 g ½ cup frozen peas
- 80 g ½ cup carrot, grated
- 45 g ½ cup bean sprouts
- 220 g ½ lb water chestnuts, finely chopped (canned, drained)
- 1 spring onion scallion, finely sliced, plus extra for garnish
- 1 tablespoon sesame oil
For Serving:
- 8-10 lettuce cups gem lettuce, butter lettuce, or oak leaf lettuce work best
- 40 g ⅓ cup crushed peanuts
- 4 lime wedges
- 2 red chilies sliced (optional, for heat)
Instructions
- Prepare Noodles (Optional): If using vermicelli noodles, cook according to package directions. Drain, rinse with cold water, and use kitchen scissors to cut into smaller strands. Set aside.
- Sauté Garlic: Heat olive oil in a large skillet or wok over high heat. Add the garlic and cook, stirring constantly, for 30 seconds until fragrant.
- Brown the Meat: Add the ground pork (or chicken) to the pan. Cook for 3-4 minutes, breaking it up with a spatula, until browned and cooked through.
- Add Sauces: Stir in the tamari (or soy sauce), dark soy sauce, and brown sugar. Cook for 2 minutes.
- Add Vegetables: Add the frozen peas, grated carrot, bean sprouts, and chopped water chestnuts. Cook for 1 minute, until the peas have thawed and the vegetables are warmed through.
- Finish Filling: If using, add the prepared rice noodles to the pan. Stir in the sliced spring onion and sesame oil. Mix until everything is well combined.
- Assemble and Serve: Arrange the lettuce cups on a serving platter. Spoon the filling generously into each cup. Top with extra sliced spring onion, crushed peanuts, and a squeeze of fresh lime juice. Add sliced red chili if desired. Serve immediately.
Notes
- Make Ahead: The filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before serving. Lettuce cups should be prepared fresh.
- Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Freezing: Not suitable for freezing.
- Gluten Free: This recipe is naturally gluten free if you use tamari instead of regular soy sauce.
- Vegetarian Option: Substitute the ground pork with crumbled firm tofu or a plant based ground meat alternative.
- No Dark Soy Sauce: Substitute with 1 tablespoon of regular soy sauce mixed with 1 teaspoon of molasses or brown sugar.