Sang Choy Bow

"Our whole family loves this recipe, taken from the CSIRO Total Wellbeing Diet book. I usually add a bit more chilli, either while cooking or later depending on whether or not the kids are eating it."
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  • Cut whole leaves from the lettuce head to form cups (trim if needed).
  • In a bowl, mix together oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg - set aside.
  • Heat oil in large frying pan over high heat, add ginger and garlic and cook for 1 minute. Add pork and cook, stirring to break up any clumps, until brown and cooked. Drain off any liquid.
  • Return pan to heat and add water chestnuts and noodles and cook for 4 minutes. Stir in the oyster sauce mixture and cook for 10 minutes or until sauce has thickened. (this is where I usually taste and add more chilli and any of the sauces you think it might need) Leave the mixture to cool slightly.
  • Put pork mix in middle of table, along with spring onion and hoisin sauce and let everyone help themselves to fill their lettuce leaf cups. Delicious but slightly messy and fun!

Questions & Replies

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  1. YUM! We had this for the first time tonight, and we're hooked. It is the best Sang Choi Bow we've eaten, and I love it wasn't greasy like so many from restaurants. I cooked the pork in a non-stick pan, and didn't add any oil to it. This is seriously tasty. Leftovers will make a great lunch tomorrow. Thanks for posting.
  2. Excellent recipe and easy to put together. I had to make a few substitutions to accommodate what I had on hand. I used bamboo shoots and hot chili sauce, 1 1/4 tsp. ginger and a fair bit more oyster sauce(probably four times the amount). I also cooked the green onion with the garlic. My husband liked this so much that he ate it all and we never got try it with the lettuce leaves, but I think it would taste great that way. Thanks for the great recipe.
  3. Great recipe. I was a bit concerned that pork mix didn't have enough sauce and was a bit dry but once served on the lettuce, the flavours really came through. Since I have littlies I served the chilli raw along side the spring onion and hoisin sauce on the table so it could be added if you wished.


Hi, I live on a dairy farm in a rural part of Victoria, Australia. I have 2 children and a husband who is sympathetic to my continual experimenting in the kitchen!! I love cookbooks of any description (perhaps obsessively) and try to cook 1 new dish every week. My other interests are reading and tennis, and I always find myself on some kind of committee - at the moment it is Parents Club at school, and Make A Wish Foundation. I also love to travel - have been to Europe a couple of times (I have lots of Dutch relations to stay with) and last year went to Vietnam with two girlfriends. My Photo is of myself (on the left) and Sarah making Vietnamese Spring Rolls at a cooking class in Hoi An, Vietnam. We had a great time, and were introduced to some really wonderful food by our Australian tour guide, Anne. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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