Beef San Choy Bow
This is a great recipe when you want to make a quick lunch or dinner. I often prep the mince on a Sunday and then have san choy bow during the week when I'm short on time.
What is san choy bow?
San choy bow is a Cantonese classic, and the whole thing is built on contrast. You’ve got hot, savoury mince cooked fast in a wok, and cold, crispy lettuce cups to spoon it into at the table. It’s fast, it’s fresh, and it’s a really fun one to eat with your hands. I’m using beef mince here, but pork or chicken thigh mince both work just as well. I go with mince that’s got a bit of fat on it because the fat renders out into the wok, picks up some char, and carries all that flavour into the filling.
Great weeknight recipe
This is a weeknight recipe in my house. Once everything’s chopped and prepped, the actual cooking only takes about 10 minutes, so the real work is in the prep. Dice your shiitake and water chestnuts to roughly the same size as the mince so it all cooks evenly, separate the whites and greens of the spring onion, and mix up your cornflour slurry before the wok goes on. When the beef hits the pan, leave it alone for a couple of minutes to get a proper crust on one side. That’s the Maillard reaction doing its thing, and it’s where all the flavour comes from. Then toss it through with the aromatics, add the sauce, and you’re done.
Ingredient Notes
Beef mince:
I use regular beef mince with a bit of fat on it (around 15 to 20 percent) because the fat renders out and seasons the whole dish. If you use super lean mince, you lose that flavour and the filling ends up dry. Pork mince or chicken thigh mince both work really well too. I’d steer clear of chicken breast mince though, it’s just too lean.
Dried shiitake mushrooms:
I like to use dried shiitake for this one, They’ve got a much deeper, more savoury flavour than fresh shiitake because drying them concentrates all that natural umami, and the soaking liquid doubles as a free stock for the sauce. Just soak them in warm water (not boiling) for 20 minutes until they’re soft, then dice them up the same size as the mince. You can swap it out for fresh shiitake or another type of mushroom.
Water chestnuts:
Water chestnuts are what makes a san choy bow a san choy bow. They stay crunchy even after the sauce goes on, so the filling has a texture that matches the crispy lettuce. Tinned is totally fine, that’s what I use at home. Just drain and rinse them before dicing. If you can’t find them, tinned bamboo shoots or finely diced jicama will do the job.
Ingredients
- 1kg (2.2 lbs) beef mince
- 10 dried shiitake mushrooms, soaked in warm water
- 200g (7 oz) water chestnuts, diced
- 1 red chilli
- 4 garlic cloves, crushed
- 3 spring onions, sliced thin, whites and greens separated
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp coarse ground black pepper
- 1 tbsp cornflour
- peanut oil for cooking
- salt and white pepper, to taste
- 1 tsp msg (optional)
- baby gem or iceberg lettuce, for serving
Equipment
-
Chopping board
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Chef’s knife
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Small bowl (for soaking the shiitake mushrooms)
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Small bowl (for the cornflour slurry)
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Measuring spoons
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Wok or large heavy-based frying pan
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Wok spatula or wooden spoon
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Tongs
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Serving platter
Directions
Notes
Chef Tips
Get the wok really hot before the oil goes in
Heat the dry wok until it’s just starting to smoke, then add the oil and swirl it around the sides. If you put cold oil into a cold wok and heat them up together, you end up steaming everything instead of searing it.
Leave the mince alone at the start
When you first add the beef, spread it across the wok in a flat layer and don’t touch it for 2 to 3 minutes. You’re trying to get a deep brown crust on one side. That’s the Maillard reaction, and it’s where all the savoury flavour comes from. Once you see the edges starting to brown, break it up and toss it through with the aromatics.
Storage
The cooked filling keeps for up to 3 days in an airtight container in the fridge. To reheat, toss it back into a hot wok or pan over medium-high heat until it’s steaming, adding a splash of water or leftover mushroom stock if it looks dry. I wouldn’t freeze it though, the water chestnuts lose their crunch once they’ve been thawed. If you’re prepping ahead, keep the lettuce cups separate in an airtight container with a damp paper towel, and only fill them when you’re ready to serve.
FAQs
Can I make san choy bow with pork or chicken instead of beef?
What’s the best lettuce to use?
Is san choy bow gluten-free?
What do I serve it with?
Nutrition
Nutrition
- Serving Size
- 1 serving
- Calories
- per serving
- 503
- Carbs
- 16 grams
- Protein
- 37 grams
- Fat
- 32 grams
- Saturated Fat
- 12 grams
- Fiber
- 3 grams
- Sugar
- 4 grams
- Sodium
- 1440 milligrams
- Cholesterol
- 105 milligrams
- Potassium
- 650 milligrams
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