San choy bow: the ultimate weeknight dinner


    By Marie Muccio 

    No need to scratch your head this week when it comes to feeding your family on a budget without compromising on taste. It’s fresh, healthy and so easy to put together. I’m talking about the ultimate weeknight dinner and its San Choy Bow. 

    Also known as Chinese lettuce wraps, these bad boys can be made with your choice of chicken, beef, or pork. It’s the perfect balance of flavours with a sticky sauce and crispy pork plus the crunch of the lettuce which encases the filling. 

    I’ve made this recipe using chicken and added in lots of veggies. These can also be served as an entree at a dinner party because they are easy to pick up and eat in one hand. I personally think it’s best as a main meal, especially when you’re short on time. If you are feeling extra hungry you can also serve with steamed rice to add substance. 

    This recipe can be ready and, on the table, in under thirty minutes all the while requiring minimal effort from you. Start by getting all your ingredients ready and the veggies prepped as this comes together quite quickly so you want to make sure you are prepared.

    To serve I used a variety of fresh veggies and herbs, but you can experiment or use whatever is on hand in your fridge. 

    So get cooking and serve this up this week for dinner. Your family will love it. 


    San Choy Bow 

    • 12 lettuce leaves (I use cos or iceberg lettuce) 
    • 1tbsp vegetable oil 
    • 1tbsp crushed ginger 
    • 3 garlic cloves, crushed 
    • 500g chicken mince 
    • 1 carrot grated 
    • 1 capsicum finely chopped 

    For the sauce 

    • 1tsp sesame oil 
    • 2 tablespoons oyster sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon water

    To serve 

    • Spring onion finely sliced 
    • 1 cup mint leaves
    • 1 cup coriander (cilantro) leaves
    • 1 lime, cut into wedges 
    • Sliced cucumber and carrot 
    • Crushed peanuts


    • Heat oil in a large non-stick frying pan over high heat.
    • Add the ginger and garlic and stir until fragrant. Add the chicken and cook for 8-10 minutes until browned all over, breaking up the lumps with a wooden spoon. 
    • Add the carrot and capsicum and continue to cook for
      2 minutes. 
    • In a small bowl, whisk together the sauce ingredients and add to the meat mixture. Mix well to combine and simmer for a further minute.
    • Place the lettuce leaves on a serving platter along with the mint, coriander, cucumber, carrot, spring onion and crushed peanuts. 
    • Place spoonful’s of the chicken mixture into the lettuce cups and top with desired garnishes.
    Marie Muccio
    Marie Muccio
    Food blogger (Mrsfoodiemumma) Taking the stress out of dinner time and  getting you excited about cooking.

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