When I was younger and Mum and Dad would take my sister and I to ‘The Lucky Panda’ Chinese restaurant in a little town called Bonnet Bay, south of Sydney Australia where I spent my childhood this was my favorite dish.
Fast forward many years later and i’ve been living in Hong Kong for the past sixteen years – who knew! This dish, however actually isn’t something that is on the menu in Chinese restaurants here, so I had to create my own – less the MSG! I prefer to use pasture raised grass-fed beef for this dish, or if you are plant based you can sub the meat for chopped mushroom or some shredded tempeh!


I can’t wait for you to make this recipe. It’s super light and vibrant and leaves me feeling satiated and happy! If you feel as though you need more carbs (depending on your activity level) then you could also add 1-1½ Cups of steamed rice to the pan once cooked and stir through well for the flavours to meld. Do what works best for you! This dish takes me back to my childhood enjoying my san choy bow at The Lucky Panda restaurant due to all of the flavors I’ve been able to replicate, however now using much healthier herbs, oils, and spices. Enjoy!

Lettuce Wrapped San Choy Bow with Cauli-Rice
Serves 2 persons
Ingredients
500g 2 Cups Minced Beef (I prefer grass-fed)
1 Medium Cauliflower, roughly chopped (or use frozen already made cauliflower rice)
300g 10 – 15 Lettuce Leaves, butter lettuce cups, or cos lettuce
90g 1 Cup Mushroom, small dice
80g ½ Cup Red Bell Pepper, small dice
75g ½ Cup Zucchini, grated
75g ½ Cup Red Onion, minced
65g ½ Cup Carrot, grated
18g 1 Tbsp Tamari
15g 1 Tbsp Coconut Oil or Avocado Oil
11g 1 Tbsp Sesame seeds
10g 1 Tbsp Fresh Ginger, grated
10g 3 Garlic Cloves, minced
10g 2 Tbsps Spring Onion, chopped
10g 2 tsp Toasted Sesame Oil
10g 2 tsp Apple Cider Vinegar
10g 2 Tbsps Coriander, chopped
2g 1 Red Chilli, sliced thin on diagonal
3g ½ Unrefined Salt
Cracked Black Pepper to taste
- Options
11g 1 Tbsp Sesame seeds
10g 2 Tbsps Coriander, chopped
Directions
- In a food processor, process cauliflower into rice. If you already have frozen cauliflower rice ready to go then use that and skip the steps on how to make the cauls-rice.
- Place cauliflower rice into a clean dish towel and squeeze out as much liquid as you can. This is an important step for making fluffy cauli-rice. Makes approximately 3 cups of cauli-rice. Set aside.
- On the stove, on medium heat, in a pan melt the oil.
- Add in onion, garlic, ginger, and chili. Cook for 3 minutes with the lid on.
- Add in minced beef, stirring intermittently for 5 minutes with the lid off.
- Add in carrot, zucchini, bell pepper, mushrooms, spring onion, and stir for another 3 minutes.
- Add in cauli-rice, tamari, toasted sesame oil, apple cider vinegar, coriander, sesame seeds, salt, and pepper. Stir for a couple of minutes. Remove from heat.
- Arrange a plate or two with lettuce leaves. Spoon the san choi bow mixture into the lettuce leaves/ cups and repeat. Sprinkle with sesame seeds and fresh coriander to garnish. Best when served warm.
Notes
- Storage: San choi bow is best when consumed immediately. If making ahead of time store filling separately to the lettuce cups/ shells in the fridge for up to 3 days in an airtight sealed container. Warm up the san choi bow filling on the stove in a pot then fill the lettuce cups. Filling freezes well too, up to two months in an airtight sealed container. Defrost straight into the pan with the lid off on medium heat, stirring intermittently.
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Nutrition Facts
4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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