Sang Choy Bow
Prep: 15 mins
Cook: 5 mins
Serves: 4
A Chinese entree of pork mince and vegetables served in crisp lettuce leaves.


  • 1 tbs olive oil
  • 500 g minced lean pork
  • 6 spring onions (including green tops), sliced
  • 2 cloves garlic, crushed
  • 1 small piece fresh ginger, peeled and chopped
  • 1 stick celery, diced
  • 1 medium red capsicum, seeded and diced
  • 100 g mushroom, diced
  • 1 cup rice (uncooked), cooked
  • 1 tsp cornflour
  • 2 tbs reduced-salt soy sauce
  • 1 tbs fish sauce
  • 1 tbs chilli sauce
  • 1 tbs rice wine vinegar
  • 1 cup mung bean shoots
  • 8 large iceberg lettuce leaves


  1. Heat oil in wok or frypan. Cook pork quickly until separate and cooked through, then set aside leaving oil in pan.
  2. Place onions, garlic, ginger, celery, capsicum, mushrooms and rice into the hot pan and cook gently, stirring until softened.
  3. Return the pork to the pan and mix well.
  4. Combine cornflour, sauces and vinegar in a small bowl, add to the pork mixture with the bean shoots and stir through until bean shoots are wilted and mixture has thickened slightly.
  5. Place two crisp lettuce leaves on each serving plate and spoon the filling onto each leaf. Serve at once.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Serving Suggestion: Place leaves on a plate and pork mixture in a bowl and allow diners to fill each leaf with mixture, roll into a parcel and eat with their fingers

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Nutrition Information

per serving per 100g
Energy 1664 kJ 493 kJ
Protein 38.4 g 11.4 g
Fat, total 17.7 g 5.3 g
— saturated 5.4 g 1.6 g
Carbohydrate 18 g 5.3 g
— sugars 3.9 g 1.2 g
Sodium 934 mg 277.1 mg
Fibre 3.6 g 1 g

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Comments (1)

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    This was great. I used sesame oil instead of the olive oil. Was hoping for some leftovers but all was eaten.
    Catherine Kennedy
    Posted on: 31 Jan 16

Rating (1 ratings)