San Choy Bow

Laura Sharrad & Catherine Velisha

This recipe is brought to you with the help of our friends at Velisha Farms


  • 1 Iceberg lettuce
  • Water Chestnuts
  • 500gm Pork Mince
  • 1 Bunch of Spring Onions (chopped)
  • 1 Ginger (sliced)
  • 1 Chilli (diced)
  • Hoisin Sauce
  • Soy Sauce
  • Sesame Oil
  • Crispy Chilli Oil
  • Olive Oil
  • Salt n Pepper


  1. Break down your iceberg lettuce into little cups and stand to the side ready for serving.
  2. Cut up your ginger, chillies and spring onions and add to a hot wok or pan with some olive oil.
  3. Go straight in with your pork mince and break it up with your wooden spoon. You want to render the pork until it gets golden and crispy.
  4. Once the pork is rendered go in with the crispy chilli oil (add as much as you like depending on your desired level of spice). Followed by a few drops of sesame oil and then your water chestnuts.
  5. Once the pork is cooked go in with your hoisin and soy sauce to flavour the san choy bow mix. Stir through until the mixture is evenly coated and sticky.
  6. You’re now ready to serve! Enjoy! – serve with extra chilli oil on the side.
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