San Choy Bau


  • Sauce:
  • 2 tbsp Cornflour
  • 4 tbsp of Water
  • 3 tbsp of Soy Sauce
  • 2 tbsp of Kecep Manis
  • 4 tbsp Oyster Sauce
  • 2 tsp Sesame Oil
  • 3 tbsp Rice Wine / Vinegar
  • 3 tbsp Sweet Chilli Sauce
  • Filling:
  • 1 tbsp oil
  • 2 cloves of Garlic
  • 2 tsp of Ginger, minced
  • 400g-500g of Pork Mince
  • 400-500g of Turkey Mince
  • 1 Onion
  • 1-2 Carrots, grated or food processor
  • 1 Zucchini, grated or food processor
  • 8-10 mushrooms, finely chopped or chopped in food processor
  • 1 can of water chestnuts, drained and finely chopped
  • 1 x Iceberg Lettuce, separated into leaves
  • Crushed Peanuts (optional)


  • In a small bowl, mix the cornflour with the water until it is lump free. Add remaining sauce ingredients and mix.
  • Heat oil in a wok on high heat. Add the garlic, ginger and onion to the oil and stir-fry for 1-2 mins
  • Add to the pan the turkey and pork mince. Cook until slightly browned and cooked through.
  • Add all the veggies and cook until they are softened (usually 2-3 mins)
  • Add to the pan the sauce and cook for 2 minutes until the mix thickens and becomes nice and glossy over the mince.
  • Transfer the mince mix into a large serving bowl next to the plate of lettuce cups.
  • Place spoon fulls of filling into the lettuce cups and sprinkle with the peanuts (if using). Bundle it up and enjoy!

#CBF Adaptation:

Replace all of the Sauce ingredients with just 3-4 tbsp of Massaman Curry Paste + 4 tbsp Kecap Manis.