San choy bow (pork and lettuce rolls)

Sofia Moutzouris from Lister Avenue (yes that's me!) has submitted this delicious Asian recipe. Served as an entrée, this dish has been one of the firm favourites Sofia's children, grandchildren, and other family members have enjoyed over the years. On her special 'Asian' nights, san choy bow to start, followed by a variety of other tasty Asian dishes keeps the whole family happy.

Serves 4

Preparation time: 20 minutes | Cooking time: 10 minutes | Difficulty: Easy


  • 30g dried Chinese mushrooms or even fresh button mushrooms
  • 45g water chestnuts
  • 60g bamboo shoots
  • 3 shallots
  • Small tin of crab
  • 2 teaspoons peanut oil
  • 125g minced pork
  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon oyster sauce
  • 1 tablespoon sherry
  • 1 iceberg lettuce, washed and dried.


  • Cover dried mushrooms with very hot water and stand for 20 minutes, drain, remove stems and chop finely (if using fresh button mushrooms, just chop finely)
  • Very finely chop water chestnuts, bamboo shoots, and shallots
  • Drain and flake crab
  • Heat sesame oil in wok and stir fry minced pork until golden brown
  • Stir in mushrooms, water chestnuts, bamboo shoots, shallots and crab
  • Cook for 1 minute
  • Combine sesame oil, soy sauce, oyster sauce and sherry and stir into the mixture
  • Place 2 level teaspoons of the mixture into the centre of each lettuce leaf
  • Fold in the ends of the lettuce leaf and roll up to form a neat parcel
  • Alternatively, meat filling and lettuce leaves may be served separately allowing guests to fill and roll their own lettuce leaves.

Sofia's suggestion

  • A favourite jasmine tea is perfect to drink with or after your delicious Asian meal.

Recipe and image source

Recipe: The Best of Chinese Cooking, Bay Books