San choy bow

The kids will love these pork mince filled lettuce cups.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


San choy bow
  • 1 tablespoon peanut oil
  • 1 teaspoon finely chopped ginger
  • 1 garlic clove, crushed
  • 500 gram pork mince
  • 6 green onions, finely sliced, plus extra to serve
  • 1/4 cup chopped ham
  • 1/4 cup chopped mushrooms
  • 1/4 cup bamboo shoots
  • 1/4 cup chopped bean sprouts
  • 2 tablespoon dry sherry
  • 1 tablespoon soy sauce, plus extra to serve
  • 1 tablespoon oyster sauce
  • 8 large whole iceberg lettuce leaves, washed, dried
  • 1 red chilli, sliced (optional)


San choy bow
  • 1
    Heat oil in a large frying pan on high. Saute ginger and garlic for about 30 seconds until fragrant.
  • 2
    Add mince and brown well for 4-5 minutes, breaking up the lumps with the back of a spoon as it browns.
  • 3
    Stir in onion, ham, mushroom, bamboo shoots and bean sprouts. Cook, stirring, for 3-4 minutes.
  • 4
    Blend in sherry and sauces. Serve straight away in lettuce cups, sprinkled with extra green onion. Accompany with a little extra soy sauce and sliced chilli, if you like.


Ready-made falafel can be bought from some delicatessens and any kebab shop. You can also buy a packet mix from the supermarket and make them yourself. These easy, breezy diners will all be winners on a hot summer night.

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