Sang choy bow

ServesServes 4
Preparation time Preparation time 15 mins
Cooking timeCooking time 5 mins


  • 1 tablespoon oil
  • 500g minced lean pork
  • 6 spring onions, sliced
  • 2 cloves garlic, crushed
  • 1 small piece ginger, peeled and chopped
  • 1 stick celery, diced
  • 1 medium red capsicum, seeded and diced
  • 100g mushrooms, diced
  • 1 cup cooked rice
  • 1 teaspoon cornflour
  • 2 tablespoons reduced-salt soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon chilli sauce
  • 1 tablespoon rice wine vinegar or dry sherry
  • 1 cup mung bean shoots
  • 8 large iceberg lettuce leaves


  1. Heat oil in wok or frypan
  2. Cook pork quickly until separate and cooked through, then set aside leaving oil in pan
  3. Place onions, garlic, ginger, celery, capsicum, mushrooms and rice into the hot pan and cook gently, stirring until softened
  4. Return the pork to the pan and mix well
  5. Combine cornflour, sauces and vinegar in a small bowl, add to the pork mixture with the bean shoots and stir through until bean shoots are wilted and mixture has thickened slightly
  6. Place two crisp lettuce leaves on each serving plate and spoon the filling onto each leaf
  7. Serve at once


Serving suggestion Place leaves on a plate and pork mixture in a bowl and allow diners to fill each leaf with mixture, roll into a parcel and eat with their fingers.

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