Pork and veal san choy bow

For a delicious taste of China, these pork mince lettuce cups are perfect starters for a family and friends gathering.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 12
  • Print


  • 2 tablespoon peanut oil
  • 1 large brown onion (200g), chopped finely
  • 1 large carrot (180g), chopped finely
  • 2 stalks celery (300g), trimmed, chopped finely
  • 2 clove garlic, crushed
  • 2 teaspoon finely grated fresh ginger
  • 750 gram minced (ground) pork and veal mixture
  • 1 teaspoon sesame oil
  • 1/4 cup (60ml) oyster sauce
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon kecap manis
  • 3 green onions (scallions), sliced thinly
  • 12 butter (boston) lettuce leaves, from the middle of the lettuce
  • 1/4 cup (35g) coarsely chopped roasted peanuts
  • 2 tablespoon fresh coriander leaves (cilantro)


  • 1
    Heat a wok over medium-high heat. Add peanut oil, onion, carrot, celery, garlic and ginger; stir-fry for 5 minutes or until just softened.
  • 2
    Add mince, stir-fry for 5 minutes, breaking up any lumps, or until browned. Stir in sesame oil and sauces; cook for 3 minutes or until syrupy and heated through. Cool for 10 minutes; stir in half the green onion.
  • 3
    To serve, spoon mixture into lettuce cups; top with peanuts, remaining green onion and coriander.

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