San Choy Bow (Asian Lettuce Cups)
Ingredients
- • 500 g ground pork
- • 15 ml vegetable oil
- • 100 g onion, finely diced
- • 3 cloves garlic, minced
- • 15 g fresh ginger, minced
- • 225 g water chestnuts, diced
- • 100 g shiitake mushrooms, diced
- • 45 ml soy sauce
- • 30 ml oyster sauce
- • 10 ml sesame oil
- • 15 ml rice wine or dry sherry
- • 10 g cornstarch
- • 30 g green onions, sliced
- • 12 item iceberg lettuce leaves
- • 1 sprinkle white pepper
Instructions
- 1
Prepare the lettuce cups by carefully separating whole leaves from the iceberg lettuce. Rinse, dry, and arrange on a platter.
- 2
In a small bowl, mix together soy sauce, oyster sauce, rice wine, and cornstarch. Set aside.
- 3
Heat vegetable oil in a large wok or skillet over high heat.
- 4
Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
- 5
Add ground pork, breaking it up with a spoon. Cook for 3-4 minutes until browned and cooked through.
- 6
Add diced onion, water chestnuts, and mushrooms. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- 7
Pour the sauce mixture over the pork and vegetables. Stir constantly for 1-2 minutes until sauce thickens.
- 8
Remove from heat and drizzle with sesame oil. Add white pepper to taste.
- 9
Stir in sliced green onions, reserving some for garnish.
- 10
Serve the hot pork mixture alongside the lettuce cups, allowing guests to spoon the filling into lettuce leaves and eat like a taco.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These crispy lettuce cups are my go-to crowd-pleaser – the savory pork filling with crunchy water chestnuts wrapped in cool, crisp lettuce creates the perfect bite. Don't skip the fresh ginger, it's the secret ingredient that makes this dish truly sing!"
