Authentic Chinese Lettuce Wraps (San Choy Bao)
15M
25M
- Makes 4 servings
- 1 pound ground pork
- 1 large head iceberg or butter lettuce, leaves separated and trimmed
- 8 ounces canned water chestnuts, drained and finely chopped
- 8 ounces fresh shiitake mushrooms, stems removed and finely chopped
- 3 green onions, thinly sliced (white and green parts separated)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 teaspoon sesame oil
- 2 tablespoons neutral vegetable oil (like avocado or canola)
- 1/4 cup roasted peanuts or cashews, chopped, for garnish
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
- Add ground pork, breaking it up with a spoon. Cook for 5-6 minutes until browned and cooked through, stirring occasionally.
- Stir in chopped shiitake mushrooms and water chestnuts. Cook for 3-4 minutes until mushrooms soften.
- Pour in hoisin sauce, soy sauce, oyster sauce, rice wine, and sesame oil. Stir well to coat. If desired, add cornstarch slurry and simmer 1-2 minutes to thicken the sauce.
- Remove from heat. Stir in green parts of green onions.
- Spoon mixture into crisp lettuce leaves. Garnish with chopped peanuts. Serve immediately, letting diners wrap and eat like tacos.
History
Authentic Chinese Lettuce Wraps, known as San Choy Bao in Cantonese, trace their roots to the vibrant street food culture of Guangdong province and Hong Kong. Emerging in the mid-20th century amid Cantonese dim sum traditions, this dish cleverly adapts the concept of bao (bun) by swapping dough for crisp lettuce leaves, creating a lighter, more refreshing alternative. It gained global fame through Chinese-American restaurants like P.F. Chang’s in the 1990s, evolving from a humble Cantonese appetizer into a beloved low-carb Chinese lettuce wraps staple. Today, San Choy Bao history reflects the ingenuity of Chinese cuisine, blending ancient stir-fry techniques with fresh, seasonal ingredients for quick, flavorful meals.
Taste Profile
San Choy Bao delivers an explosion of textures and flavors that define authentic Chinese lettuce wraps. The savory ground pork forms a rich, umami-packed base, enhanced by earthy shiitake mushrooms and snappy water chestnuts for irresistible crunch. A glossy hoisin-soy glaze ties it all together with sweet-salty notes, hints of ginger, and garlic, while the crisp lettuce provides a cool, refreshing contrast. This balance of tender meat, crisp veggies, and sticky sauce creates a healthy Chinese lettuce wraps experience—bold yet light, perfect for those seeking low-carb Asian recipes without sacrificing traditional taste.
Cultural Significance
In Chinese cuisine, San Choy Bao holds deep cultural significance as a symbol of prosperity and communal dining. The name “San Choy Bao” translates to “lettuce wrap treasure,” with lettuce (sheng cai) phonetically evoking “growing wealth” in Cantonese—a nod to abundance often featured in Lunar New Year feasts and weddings. This finger-food style promotes sharing and joy at family gatherings or dim sum parlors, embodying the Cantonese philosophy of fresh, balanced flavors (yin-yang harmony). As a quick healthy appetizer, it bridges traditional Chinese cooking with modern wellness trends, making authentic San Choy Bao a cultural icon in global fusion cuisine.
