San choy bow - mince in lettuce leaves - Emily Skye

San choy bow - mince in lettuce leaves

San choy bow - mince in lettuce leaves

This easy to make, versatile meal is high in protein and tastes amazing! - Plus it always looks quite impressive when you serve it to friends.

The meat itself freezes really well, so if you double the batch you will have enough to freeze half for next time!

Enjoy as an appetizer, a protein rich snack or serve as your main meal.


  • 250g lean mince of your choice
  • 1 small onion diced
  • 1 whole spring onion, sliced finely
  • 1 small carrot, grated
  • 4-6 water chestnuts, chopped (optional)
  • 1 large garlic clove, minced
  • 1 tsp. Ginger, minced
  • 3 Tbsp. Water
  • 2 large whole lettuce leaves, or 4 small whole lettuce leaves - Iceberg works best
  • 2 Tbsp. Chinese cooking wine
  • 2 Tbsp. Tamari
  • 2 Tbsp. Honey
  • 1 Tbsp. Sesame seeds
  • 1 Tbsp. Olive oil
  • 1/2 Tbsp. Arrowroot powder


  1. Place lettuce leaves in a bowl of cold water and set aside.
  2. Heat oil in a large non-stick pan over a medium heat, then add onion, spring onion and carrot and stir until lightly browned before adding the garlic and ginger.
  3. Add mince, using the spoon/spatula to help break it up so that it cooks evenly. Continue to stir until the meat is cooked through.
  4. Add the rice wine, using your spoon to stir and make sure you lift up the liquid as it caramelises to the pan. Continue to stir thoroughly
  5. Turn the heat down a little more and then add the honey and tamari, mixing in well.
  6. Separately combine the arrowroot powder with the water until it has dissolved, then add this liquid to the mixture, continuing to stir as the sauce thickens.
  7. When the sauce has thickened slightly remove pan from the heat (if it seems a little too dry, then add a little more water and stir through).
  8. Remove lettuce leaves from water and pat dry with paper towels, before spooning the mixture evenly into the lettuce leaves.
  9. Sprinkle with sesame seeds, and enjoy!

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