San Choy Bau Recipe: Authentic Chinese Lettuce Wraps Made Easy
Looking for the perfect san choy bau recipe? This iconic Chinese dish combines savory minced meat and crisp vegetables, all wrapped in fresh lettuce leaves. Today, I’ll show you how to create restaurant-quality san choy bau at home, complete with the signature sauce that makes this dish unforgettable.
Pro Tips for Perfect San Choy Bau
- Choose lettuce leaves that are cup-shaped and sturdy
- Chop ingredients uniformly for even cooking
- Don’t overcook the vegetables – maintain their crunch
- Drain excess liquid before serving to prevent soggy wraps
San choy bau
Looking for the perfect san choy bau recipe? This iconic Chinese dish combines savory minced meat and crisp vegetables, all wrapped in fresh lettuce leaves. Today, I'll show you how to create restaurant-quality san choy bau at home, complete with the signature sauce that makes this dish unforgettable.
Ingredients
For the Filling
- 500 g pork mince (or chicken)
- 2 tablespoons neutral oil
- 4 cloves garlic, finely minced
- 2 cm ginger, finely grated
- 2 spring onions, finely chopped
- 1 small carrot, finely diced
- 120 g water chestnuts, chopped
- 2 shiitake mushrooms, finely diced
For the Sauce
- 2 heads iceberg lettuce, leaves separated
- Crispy vermicelli noodles
- Extra spring onions
- Crushed peanuts
Instructions
- Prepare the Lettuce Carefully separate lettuce leaves, keeping them whole. Wash, dry thoroughly, and chill.
- Create the Sauce Base Combine oyster sauce, soy sauce, cooking wine, sesame oil, and white pepper in a small bowl.
- Cook the Aromatics Heat oil in a wok over high heat. Add garlic, ginger, and white parts of spring onions. Stir-fry until fragrant, about 30 seconds.
- Cook the Filling – Add pork mince, breaking it up with a spatula – Once meat begins to brown, add carrots – After 2 minutes, add water chestnuts and mushrooms – Pour in sauce mixture – Cook until meat is done and sauce thickens
Notes
Pro Tips for Perfect San Choy Bau
– Choose lettuce leaves that are cup-shaped and sturdy – Chop ingredients uniformly for even cooking – Don’t overcook the vegetables – maintain their crunch – Drain excess liquid before serving to prevent soggy wrapsFrequently Asked Questions
Q: Can I make san choy bau ahead of time? A: Prepare filling up to 24 hours ahead. Store separately from lettuce. Q: What’s the best lettuce to use?Serving Suggestions
Serve as part of a Chinese banquet alongside: A: Iceberg is traditional, but butter lettuce works well too. Q: Is san choy bau gluten-free? A: Use tamari instead of soy sauce for a gluten-free version.Nutrition Information
Per Serving (excluding lettuce):
– Calories: 285 – Protein: 22g – Fat: 18g – Carbohydrates: 8g – Fiber: 2gStorage Tips
– Store filling in an airtight container for up to 3 days – Keep lettuce leaves separate and crisp in the produce drawer – Do not freeze assembled wrapsRecipe Variations
– Use chicken or turkey mince for a lighter version – Add finely diced bamboo shoots for extra crunch – Include dried mushrooms for a deeper umami flavor – Spice it up with fresh chili or chili oilBest Creamy garlic prawns recipe
