San Choy Bow, or Chinese lettuce wraps, translate to bao (treasure), wrapped in saung choi, (lettuce), in this crispy fresh meaty appetizer.
San Choy Bow
By Sue Lau | Palatable Pastime
San Choy Bow is my recipe of the day with the blogging group Sunday Funday. We ge together on Sundays to take turns hosting and posting delicious recipes on various themes. This week was my turn to host and suggest so it’s going to be for Chinese New Year. I love Chinese food.
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It’s been said about me that I cook great Chinese food. I appreciate the adoration but it isn’t exactly all I cook. My Uncle, Curtis, passed away a few weeks ago. He appreciated my “Chinese” cooking (even when it wasn’t). Or maybe he was just pulling my leg about that.
The San Choy Bow are definitely Chinese, even though they feel more American. They are so very PF Chang, if you ask me. Although they just mix together everything they have at the table for a dipping sauce, which is a bit weird.
Sunday Funday
But sang choi means lettuce and bao means treasure (like a little treasure chest). Spellings vary since the letters are different. You may be more familiar with bok choy (the type of cabbage) or bao (as in buns) which have a treasured filling. This dish has neither cabbage or buns.
I love it because it is quick to make and really delicious. If you watch the sugar and use a sub instead, it is perfect for diets. My husband and I could clear out the entire recipe as a light supper. I already need to make this again. It’s so good.
Chinese Recipes for Year of the Tiger
- A Day in the Life on the Farm: Tiger Salad
- Making Miracles: Shrimp Cakes
- Palatable Pastime: San Choy Bow
- Amy’s Cooking Adventures: Chow Steak Kow (Steak Stir Fry)
- Food Lust People Love: Butter Prawns
- Mayuri’s Jikoni: Kung Pao Cauliflower
- Sneha’s Recipe: Pork Chilli With Peppers
- Sizzling Tastebuds: Instant Pot Asian Style Veg Noodles
San Choy Bow
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San Choy Bow
San Choy Bow
Ingredients
Wrappers:
- Boston lettuce leaves or Iceberg lettuce leaves
Meat Filling:
- 1 pound ground pork
- 1 teaspoon minced garlic
- 2 teaspoons grated ginger
- 1-2 small fresh Thai red chillies (seeded and minced)
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon chopped cilantro
Dipping Sauce: (yield 1/2 cup)
- 3 tablespoons water
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 3 teaspoons toasted sesame oil
- 1 teaspoon sriracha sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon grated ginger
Instructions
- Brown the pork in a skillet with the garlic, ginger and chillies; drain any fat.
- Stir in the soy sauce, sriracha sauce, oyster sauce, hoisin sauce, brown sugar, and cilantro.
- Separate lettuce leaves and arrange on a plate.
- Stir together the dipping sauce ingredients and divide into small bowls.
- Serve meat in lettuce sections with a little dipping sauce spooned on (I find it easier to spoon it on than dip the leaf).
Notes
Nutrition
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One of our favorites as well Sue….so very deliicious.
This looks delicious, Sue! I make a similar dish with ground beef. Can’t wait to try your pork version!
I make it with pretty much everything. Beef ones usually end up being tacos though. I have serous taco cravings once or twice per week!
this is so delish, am sure the vegan version could include scrambked tofu / cottage cheese. and love the idea of serving them in lettuce cups !
The modern world is a marvel. Vegans now have their own oyster sauce, brown sugar and those Beyond Meat crumbles. No one gets left behind. Yay! There is also tempeh and bulgur (if the bulgur isn’t overcooked) for textural adds.
Love Chinese Lettuce Wraps. SO versatile as one can adding a variety of fillings and makes a great starter.