There are many variations on how to spell this dish “San Choy Bow”, as it comes from China and this is the English very rough translation! To me, it translates to mouth watering, tangy, spicy rich pork mince with fresh bean sprouts wrapped in a crisp lettuce leaf.
Usually served as an appetiser at Chinese restaurants, we love the flavours so much we have it quite often as a weeknight meal. It is quick and simple, and if you have a few of the ingredients on hand you can whip this up in no time.
Traditionally, iceberg lettuce is used but I found getting the perfect lettuce cups was really difficult and I’d often end up wasting a lot of lettuce. Using cos lettuce offered the same crunch and freshness, in much more uniform and sturdy leaves to hold that delicious mince in place.
San Choy Bow
A delicious Chinese inspired dish bursting with fresh flavours and texture. This is higher in carb than most keto dishes, so enjoy in moderation or on a day when your other carbs have been very low.
- 500 Grams pork mince you can use chicken or beef, but I prefer pork
- 1/4 small brown onion finely diced
- 1 tablespoon coconut oil or olive oil
- 1 tablespoon garlic crushed
- ½ tablespoon ginger crushed
- ½ teaspoon chilli flakes or 1 deseeded red chilli
- 3 tablespoons hoisin sauce check for sugar levels, I use Changs
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 100 grams bean sprouts
- 1 head baby cos lettuce washed and cut into cups
- Fresh lime to serve
In a large frying pan or wok, place coconut oil, ginger, garlic and chilli and saute over medium heat for 1 minute until fragrant. Add chopped onions and fry for a further 2 minutes until slightly browned.
Add the pork mince and stir through the onion mixture, breaking up into small pieces with a wooden spoon as you go. Cook through until the meat is lightly browned and there are no more visible pink areas.
While this is cooking, prepare your lettuce. Cut the bottom of the Cos lettuce off and remove the outer leaves. You want to use the largest leaves and keep them all in one piece, so wash and dry them gently to remove any grit. Save the inner leaves for your next Caesar salad!
Once the meat is lightly browned, stir through the hoisin, oyster sauce, fish sauce and bean sprouts.
Serve with fresh lime on the side to squeeze over.