This post is dedicated to my friend Sarah. That is, Sarah-with-a-H Raft nee Dwyer!

Myself, Sarah, and a bunch of friends recently shared dinner at a fusion Korean/Japanese restaurant, where one of the dishes we ordered was San Choy Bow. The dish had been tampered with recreated with a modern twist. In fact, so modern was this twist that the end result was barely recognisable as San Choy Bow. This caused me to advise my adjacent diner, Sarah, that I had access to a delicious and TRUE TO FORM recipe.

Sarah gave me a gentle reminder yesterday that I'd not yet come forth with the recipe, so here it is, pics and all!

San Choy Bow is a family favourite. You can make it with chicken, pork, turkey or beef mince. That list also happens to be in my order of preference. This recipe is foolproof and delish!


100g button mushrooms
500g mince chicken, beef, pork or turkey
1 egg, lightly beaten
2 tablespoons cornflour
1 tablespoon soy sauce
1 tablespoon oil
2 tablespoons grated ginger
2 tablespoons oyster sauce
1 tablespoon dry sherry
230g can water chestnuts, drained and chopped
2 spring onions, sliced
Iceberg lettuce leaves

  1. Combine mushrooms, mince, egg, cornflour and soy sauce in a bowl, mix well. Cover and refrigerate for 30 minutes.
  2. Heat oil in a large wok. Add the mince and ginger and stir fry for 4 minutes of until mince is separated and cooked through. Add oyster sauce, sherry, chestnuts and spring onions. Stir until well combines and heated through.
  3. Serve mixture in lettuce leaves.