San Choy Bow

San Choy Bow is a favourite mid-week meal that is as delicious as it is easy.  We’ve taken our Premium Pork mince and infused it with Asian flavours meaning dinner of San Choy Bow will be a breeze.


  • 500g Asian Pork Mince
  • 1 small tin water chestnuts, drained
  • 1 small tin bamboo shoots, drained
  • 1 or 2 vegies – diced red capsicum and/or grated carrot
  • 1/4 cup soy sauce / Tamari
  • 2 tbsp Mirin or Rice Wine
  • 1-2 shallots, thinly sliced
  • Lettuce – grab a large iceberg lettuce so you have nice big, round leaves to serve your San Choy Boy in


  1. Heat a large fry-pan over medium heat
  2. Add your pork mince and stir fry until browned and all pink is gone.  Use your spatula to break up the lumps
  3. Add your capsicum and carrot and stir fry for 2 to 3 minutes
  4. Add your soy sauce and Mirin and stir, scraping any crunchy bits off the bottom of the pan
  5. Throw in your bamboo shoots and water chestnuts
  6. Mix all ingredients together and turn off heat.
  7. Gently pull off your lettuce leaves
  8. Place lettuce leaves on plate and spoon in your san choy boy mixture
  9. Grab a servette and dig in and enjoy
Tip:  Cook a 1kg of Asian Pork mince and turn your leftovers into a Asian Noodle Stir Fry.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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