Pork Lettuce Wraps (San Choy Bow)
User Reviews
5
Pork Lettuce Wraps (San Choy Bow)
Description
This recipe blends aromatic ingredients such as garlic, ginger, and onions with ground pork and vegetables like carrots, shiitake mushrooms, and water chestnuts for texture. The sauce combines both dark and light soy sauce varieties, oyster sauce, Shaoxing wine, sugar, and sesame oil to create a balanced, savory, slightly sweet coating that complements the pork. The filling is stir-fried until cooked through and glossy.
The finished dish is served with butter lettuce leaves separated, washed, and dried so each person can build their own wrap with about a tablespoon of filling per leaf. This interactive presentation allows control over wrap size and freshness. Optional toppings like sliced green onions or fried shallots add extra flavor and texture contrast.
Using butter lettuce provides pliability for wrapping; alternatives like iceberg or Romaine are possible if prepared properly. Thorough cooking of shiitake mushrooms is important to avoid adverse reactions. This dish combines cooked savory filling and fresh crisp lettuce for a harmonious bite.
Ingredients
For the filling
- 1 Tablespoon vegetable oil Use something neutral, not olive oil. Substitute: peanut oil
- 2 cloves garlic peeled and minced
- ½ inch ginger peeled and minced (about ½ teaspoon)
- ½ onion Use a small one. A red onion will make the dish sweeter
- 1 carrot Use a small one. Mince, grate, or julienne
- 10 oz ground pork (300g) Use pork with a decent amount of fat. See post for substitutions.
- 3 dried shiitake mushrooms Break off the stems (when dry)- these can be kept for soup stock. Wash the caps, then soak in hot water for at least 30 minutes to soften, before mincing. If all this is too much hassle, substitute with 3-5 fresh shiitakes
- 10 water chestnut 100g or 3.5 oz) You can find canned water chestnuts at the Asian groceyr store. If you don't have it, feel free to omit it, but it gives the recipe a pleasing slight crunch
For the sauce
- 1 teaspoon cornstarch No more than 1¼ teaspoon or we'll get a goopy sauce.
- 3 Tablespoons water To mix with the cornstarch for the cornflour slurry
- 2½ Tablespoons oyster sauce
- 2 Tablespoons Shaoxing wine Substitutes: dry sherry, sake, or, in a pinch, mirin.
- ½ Tablespoon dark soy sauce Substitute: sweet soy sauce (and omit the sugar.)
- 1½ Tablespoon soy sauce Do not use low-sodium. This adds the flavor. We want the seasoning to be strong, so that it won't be diluted by the lettuce later (especially if you dont' dry your lettuce properly and it's still a bit wet!, light
- 1 teaspoon white sugar Can be omitted if you don't want the filling too sweet. (Or omit if using mirin instead of shaoxing.)
- ½ Tablespoon sesame oil
- ¼ teaspoon salt Taste before adding as everyone likes a different level of saltiness, but I felt the filling needed it. (If you don't add the water chestnuts, don't add the salt, or the filling will be a bit salty.)
For the wrap
- 1 butter lettuce Separate the leaves, wash and dry. If you use Romaine lettuce or Iceberg, make sure to cut the hard base off before separating the leaves. You may end up with a few leaves left- be healthier and double up on them for the last few wraps!
Optional Topping
- 1 prig green onions sliced
- shallot fried
Instructions
- Add the water to the cornstarch, stirring continuously to form a slurry, then mix in the rest of the ingredients.
- Heat the oil in a wok or pan over high heat. Once hot, stir-fry the garlic and ginger till fragrant, then add the onions.
- Stir-fry the onions till translucent.
- Add the mushrooms, carrots, and water chestnuts and stir-fry.
- Next, add the pork and stir-fry till cooked through and no longer pink (approximately 5-6 minutes.)
- Pour in the sauces, then stir till everything is well-mixed and glossy. (Takes around 3 minutes.)
- Serve in a large bowl, with the lettuce and toppings by the side, so everyone can build their own wraps! Start with 1 Tablespoon per lettuce- too much will break the leaf!
Notes
- Use iceberg lettuce soaked in ice water for crispness or Romaine with trimmed bases for pliability if butter lettuce is unavailable.
- Ensure shiitake mushrooms are thoroughly cooked to prevent any adverse effects.
- The nutritional information is an estimate and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 51mg | 17% |
| Sodium | 710mg | 30% |
| Potassium | 411mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1398IU | 28% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
