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Sang Choy Bow
  • 1 tablespoon olive oil
  • 500g minced lean pork
  • 6 spring onions, sliced
  • cloves garlic, crushed
  • 1 small piece ginger, peeled and chopped
  • 1 medium stick celery, diced
  • 1 medium red capsicum, seeded and diced
  • 100g mushrooms, diced
  • 1 cup cooked rice (white or brown)
  • 1 teaspoon cornflour*
  • 2 tablespoons reduced-salt soy sauce*
  • 1 tablespoon fish sauce
  • 1 tablespoon chilli sauce
  • 1 tablespoon rice wine vinegar or dry sherry
  • 1 cup mung bean shoots
  • 8 large iceberg lettuce leaves
  1. Heat oil in wok or non-stick frypan.
  2. Cook pork quickly until separated and cooked through, then set aside leaving oil in pan.
  3. Place onions, garlic, ginger, celery, capsicum, mushrooms and rice into the hot pan and cook gently, stirring until softened.
  4. Return the pork to the pan and mix well.
  5. Combine cornflour, sauces and vinegar in a small bowl, add to the pork mixture with the mung bean shoots and stir through until bean shoots are wilted and mixture has thickened slightly.
  6. Place two crisp lettuce leaves on each serving plate and spoon the filling onto each leaf.
  7. Serve immediately.


  • Substitute chicken mince for pork mince.
  • Can be gluten free with simple swaps such gluten free cornflour and soy sauce

Storage Suggestions

Can be stored in refrigerator for up to 3 days. Mince mixture may be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Wok or non-stick large frypan
  • Small bowl
  • Wok turner



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

359g Quantity per serving Quantity per 100g
Energy 1573kJ 439kJ
Protein 29.4g 8.2g
Fat, total 18.8g 5.3g
— Saturated 5.9g 1.6g
Carbohydrate 19.8g 5.5g
— Sugars 5.6g 1.6g
Fibre 3.8g 1.1g
Sodium 1037mg 289mg