San Choy Bow
- 500g pork or chicken mince
- 1 heaped tbsp freshly chopped garlic
- 2 tbsp tamari (or all purpose soy sauce)
- 2 tbsp kecap manis (or 2 more tbsp of tamari or all purpose soy sauce and 2 tbsp brown sugar)
- 1 tbsp sesame oil
- 1 tbsp olive oil (or any cooking oil)
- 1/2 cup of peas (shredded carrot and zucchini work well too!)
- 1 spring onion finely sliced
- 1 can chopped water chestnuts (optional)
- Lettuce cups – gem lettuce (pictured) or oak leaf work best
- Coriander to serve (optional)
- Sliced chilli to serve (optional)
- Sliced spring onion to serve (optional)
- Black and white sesame seeds to serve (optional)
- Fried shallots to serve (optional)
- Heat oil on high heat in a large skillet, add garlic, cook stirring until fragrant for 30 seconds.
- Add pork mince and cook 3-4 minutes until browned.
- Add tamari (or all purpose soy if using), kecap manis (or kecap manis substitute if using) and sesame oil. Stir to coat and then leave on high heat 3-5 minutes until beef begins to caramelise.
- Add peas, spring onion and water chestnuts (if using). Heat through 2 minutes.
- Serve in lettuce cups, serve topped with coriander, chilli, spring onion, fried shallots and sesame seeds (if using).
Note – I like to serve this dish with steamed rice or you can add cooked, thin rice vermicelli noodles to the mince mixture before serving – Equally delicious!
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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