Quick And Delicious
Sang Choy Bow
August 5, 2014

This recipe uses a few more ingredients than I usually include, however don’t be put off.  It’s still quick and easy and tastes great.

Preparation time:  15 minutes

Cooking time:  15 minutes

Serves:  4 or 12-15 tapas sized servings

Sang Choy Bow

  • 1 tbsp sesame oil
  • 500g organic chicken mince (pork, beef or lamb)
  • 1 small brown onion, chopped finely
  • 1 clove garlic, crushed
  • 1cm fresh ginger, grated finely
  • 1 Tbsp water
  • 100g fresh shiitake mushrooms (if using dried, use 1/4 cup & soak in water first for 5 minutes) or use normal mushrooms
  • 2 Tbsp Tamari
  • 2 Tbsp Fish Sauce with no added preservatives
  • 1 Tbsp lime juice
  • 2 cups bean sprouts                                                                                                          
  • 4 spring onions, thinly sliced (optional for kids)
  • 1/4 cup fresh coriander, coarsely chopped
  • 8 medium butter lettuce leaves or lettuce that works well as a ‘cup’
  • 2 Tbsp flaxseeds, ground (optional)


  • Heat oil in wok or large frying pan on medium heat.  Add onion, garlic and ginger.  Cook for 1-2 minutes or until beginning to brown.
  • Add meat and stir until it changes colour.
  • Add water, mushrooms, tamari, oyster sauce and lime juice.  Stir fry until mushrooms are just tender.
  • Remove from heat.  Add sprouts, spring onions and coriander.
  • Lightly stir through to combine.
  • Place lettuce leaves on a serving plate.  Spoon even amounts of meat mixture onto each lettuce leaf.
  • Sprinkle with flaxseeds and serve.


Make double the quantity & pack into school lunch boxes the next day or freeze for another time.

Thanks to ‘The Gabriel Method’, Jon for this recipe inspiration.

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