San choy bau is one of those dishes that quietly ticks a lot of boxes. It’s fresh yet savoury, with crisp lettuce cups offsetting a rich, umami-packed pork filling. You get contrast in every bite – hot and cold, crunchy and soft – which keeps it light but deeply satisfying.
This handheld meal is also fast, flexible and forgiving. The filling comes together quickly, you can adjust the seasoning to taste, and it’s easy to adapt with different proteins (such as chicken mince) or extra veg.
And then there’s the bonus: everyone can build their own, which makes it perfect for casual dinners or light entertaining.
10
minutes15
minutes8
You can enjoy san choy bau as a starter or as a light main meal.
Stop your screen from snoozing (zzz)
Ingredients
1 tbs 1 tbsp extra-virgin olive oil
1 small 1 brown onion, finely chopped
500 g 1 lb pork mince
150 g 3 1/2 oz water chestnuts, finely chopped
8 8 whole cos lettuce hearts
1 small 1 small carrot, coarsely grated
crushed nuts, to serve
coriander leaves, to serve
- Super-quick san choy bau sauce
1/3 cup 3 fl oz (80ml) hoisin sauce
1/3 cup 3 tbsp soy sauce
2 tsp 2 tsp caster sugar
Method
- To make the san choy bau sauce, combine hoisin sauce, soy sauce and sugar in a jug until well combined and sugar has dissolved. Set aside until required.
- Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 3-4 minutes or until softened.
- Add pork to the pan and cook, breaking up mince with a wooden spoon, for 4-5 minutes or until browned.
- Pour san choy bau sauce into the pan and stir to combine. Reduce heat to medium and add the water chestnuts. Cook, stirring, for another few minutes or until mixture is glossy and bubbling. Remove pan from the heat.
- Evenly fill lettuce cups with the pork mixture. Top each with a little grated carrot, some crushed nuts and coriander leaves, to serve.
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