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Sang Choy Bow

This quick and easy entree is perfect for a Chinese feast. 


  • 500g chicken mince

  • 1 shallot, finely sliced

  • 2 cloves garlic, finely chopped

  • 2 tsp grated fresh ginger

  • 1 long red chilli, deseeded, finely chopped

  • ¼ tsp sesame oil

  • olive oil

  • 150 gms bacon, finely cubed

  • 100 gms green beans, finely sliced

  • 100 gms mushrooms, finely diced

  • 230g can water chestnuts, drained, chopped

  • 1 bunch garlic chives, finely chopped

  • ½ bunch coriander, roughly chopped

  • ½ bunch spring onions, roughly chopped

  • 1 tbs soy sauce

  • 2 tbs hoisin sauce

  • To serve

  • 1 large iceberg lettuce


  • 1.

    On a medium to high flame, heat olive oil and sesame oil in a frying pan. Add ginger, garlic and chilli and cook for 1 – 2 minutes or until fragrant.

  • 2.

    Add bacon and cook for a further 3 – 4 minutes. Add green beans and mushrooms and season to taste. Add minced meat and cook, stirring occasionally to break up any lumps, for 5 minutes until nicely browned.

  • 3.

    Add water chestnuts. Stir through garlic chives, coriander and spring onions. Pour over soy and hoisin and mix well.

  • 4.

    Serve hot from the pan in a lettuce leaf cup.

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