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A Perfect Pantry

San Choy Bow

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    • images/stories/recipes/San Choy Bow.jpg
    • images/stories/recipes/San Choy Bow 1.jpg
      10 min
      15 min
      25 min


    • ¼ cup Peanut oil
    • 2 tbsp sesame oil
    • 2 cloves garlic, minced
    • 2cm piece ginger, minced
    • 2 spring onions, finely sliced
    • 500g free range chicken mince
    • 3 tbsp soy sauce
    • 3 tbsp oyster sauce
    • 3 tbsp chicken stock
    • 6 shitake mushrooms, soaked
    • 220g can Bamboo shoots, drained
    • 220g can water chestnuts, drained
    • 10 iceberg lettuce leaves
    • 1 tbsp sesame seeds, for garnish
    • 2 tbsp crushed peanuts


    1. Heat the Essentials Wok to heat setting 10 for 3 minutes and then add the peanut oil, sesame oil, garlic, ginger and spring onions and allow to cook until browned, approximately 2 minutes.
    2. Add the chicken mince and separate using a wooden spoon. Cook until crumbly and browned, approximately 4 minutes.
    3. Add the soy sauce, oyster sauce, chicken stock, mushrooms, bamboo shoots and water chestnuts and stir to combine. Allow to simmer for 5 minutes and then serve in lettuce cups with rice.
    4. Garnish with sesame seeds and crushed peanuts.

    This recipe was developed using a Kambrook Appliance.


    • Essentials WokEssentials Wok
    • Sasha Boston 15 September 2016

      I don't have an electric wok but I can see how handy they would be.Love the look of it and this recipe.

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    Guest 21 February 2024

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