Sang choy bow

The trick to becoming a stir-fry pro, is making sure you have all the ingredients ready to-go before you begin frying.

  • 40 mins cooking
  • Serves 4
  • Print


Sang choy bow
  • 2 teaspoon sesame oil
  • 1 brown onion (80g), peeled and chopped finely
  • 2 clove garlic, crushed
  • 2 centimetre piece fresh ginger (10g), peeled and grated
  • 500 gram minced pork
  • 2 tablespoon water
  • 125 gram fresh shiitake mushrooms, chopped finely
  • 2 tablespoon light soy sauce
  • 2 tablespoon oyster sauce
  • 1 tablespoon lime juice
  • 2 cup (160g) bean sprouts
  • 4 green onions, sliced thinly
  • 1/4 cup coarsely chopped fresh coriander
  • 12 iceberg lettuce leaves, with white parts cut off


Sang choy bow
  • 1
    Put the oil in a wok. Turn the stove on to medium-high and heat the wok. Add the brown onion, garlic and ginger; use a wooden spoon to stir-fry until the onion is soft. Add the pork; stir-fry until the pork is browned, breaking up any large lumps with the back of the spoon.
  • 2
    Add the water, mushrooms, soy sauce, oyster sauce and lime juice; stir-fry until mushrooms are tender. Take the wok off the heat. Stir in the bean sprouts, green onion and coriander.
  • 3
    Arrange the lettuce leaves on a large platter. Spoon the pork mixture into the lettuce leaf "cups".

More From Women's Weekly Food