Sang Choy Bow


500 grams lean pork or turkey mince

1 garlic clove crushed

2 teaspoons fresh ginger finely grated

1 medium carrot, grated

1 small can water chestnuts drained and finely chopped

2 shallots finely chopped

1.5 tablespoons oyster sauce

1.5 tablespoons sweet soy sauce

2 tablespoons reduced salt soy sauce

1 tablespoon sesame oil

8 iceberg lettuce leaves washed and patted dry with paper towel

Optional bean shoots



  1.  Heat a large non-stick frying pan over medium-high heat. Add the sesame oil, garlic and ginger and cook for one minute, stirring continuously. Add the grated carrot and cook for a further minute until soft.
  2. Add the mince meat to the pan and cook for 5 minutes or until it changes colour. Break the mince up with a wooden spoon to help cook the meat evenly.
  3. Add the water chestnuts and ½ of the shallots and stir through for 1 minute. Add the oyster and soy sauces and stir until well combined. Remove from heat and transfer to a serving bowl.
  4. Place lettuce leaves on a serving tray, cup side facing upwards. Fill with mince mixture and top with the remaining shallots and some bean shoots. Serve immediately.


Nicole Saliba