This Homemade Vegetable and Pork San Choy Bow will surprise you with how easy it is to make. Delicious, yet healthy, Chinese food at home in a flash. This recipe is loaded with veggies yet still remains a family favorite, including the kids! Not to mention, it’s easy to make ahead and serves as a great option for leftover lunches.
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Healthy, Homemade and Easy
Although it’s fun to take the family out for a nice meal once in a while, it can get pricey and stressful very fast (hello two year old!). So, I love to find ways to make a delicious meal that saves us all the way around.
This Pork and Vegetable San Choy Bow was the perfect answer to that problem and a delicious and family-friendly answer at that!
One of my husband’s go-to dishes, when we go out for Chinese food, has always been San Choy Bow. Although I am quite partial to it as well, I have to admit I always avoid it in restaurants, as there is no elegant way of eating that stuff and I always end up with sauce running down my arm and all over my clothes….very classy 🙂
So instead my get my kicks from making it at home.
Sneaking Veggies Is Easy In This Homemade San Choy Bow Recipe.
This homemade version of San Choy Bow is a twist on the original as we load it up with a ton of vegetables. The kids (including the big ones) still love it though, and the veggies are barely even noticable mixed in with the pork mixture.
That means I can use the dish as a way to get everyones vegetable servings for the day in, as well as my own.
Dairy Free, Gluten-Free and Low in Carbs.
This is a dairy-free recipe as well as a low-carb dish.
The only two ingredients that could potentially make this not gluten-free is the soy sauce and oyster sauce. However, if you check the labels, there are options for getting these both gluten-free, pretty easily.
What Ingredients Are Needed To Make This Easy San Choy Bow At Home?
In order to make this Pork and Vegetable San Choy Bow, you’ll need:
- pork mince,
- crimini mushrooms,
- soy sauce,
- oyster sauce,
- ginger powder,
- sesame oil,
- and sesame seeds if desired.
Tips for Making the Perfect San Choy Bow
When I served this version of san choy bow up for dinner the other night my toddler gobbled it up (sans the lettuce leaves) and my husband declared it to be the best San Choy Bow he has ever had.
The traditional way to eat it is, of course, wrapped up in a smallish lettuce leaf, but I tend to serve mine in big romaine leaves and eat them burrito style.
The next day I always enjoy any leftover pork mixture with some raw carrot and zucchini ‘noodles’ made with a vegetable spiralizer which is really yummy!
- Be sure to smash the pork with a whisk while in the frying stage. This is imperative to receive the correct texture for the recipe. Although it will still taste good if you don’t have a whisk, this method really adds a great texture and presentation to the dish.
- If you want to keep this recipe MSG free and healthier, be sure to check the labels of the ingredients you’re using. With many of the sauces in this recipe, it’s easy for MSG to be included. Alhough the research is inclusive as to the effects of MSG I tend to err on the side of caution and avoid it just to be sure.
- A traditional grater will work just fine when slicing up the vegetables. However, I used a Food Processor which made the task much easier.
If you have to smuggle vegetables for yourself, your husband or your kids then this pork and vegetable san choy bow is a great recipe, as those veggies are well hidden in the mixture.
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 1 tbsp ginger powder
- 3 tbsp sesame oil
- 2 cloves garlic minced
- 1 lb pork mince aim for pasture raised and organic
- 1 large grated carrot
- 1 large grated zucchini
- 10 Crimini mushrooms chopped finely
- 1 celery stalk chopped finely
- 2 spring onions chopped finely
- leaves Lettuce alternative: raw carrot and zucchini noodles
- Toasted sesame seeds and chopped spring onions to serve
- Whisk together olive oil, soy sauce, oyster sauce and ginger powder in a jug.
- Heat sesame oil in a wok until very hot and add garlic followed by the pork mince. Using a whisk, stir fry and ‘mash’ the pork until half-browned.
- Add the spring onions and half of the oil mixture and continue mashing until all pork granules are the size of green peas, or smaller.
- Add chopped mushrooms, carrot, zucchini, celery and the rest of the oil mixture.
- Stir fry for 5 minutes.
- Serve in trimmed lettuce leaves and top with toasted sesame seeds and spring onions.
- As an alternative serve prepared pork mixture on raw carrot and zucchini noodles with a sprinkle of toasted sesame seeds and spring onions.
I used a vitamix for ‘grating’ the carrot, zucchini and mushrooms to make it quicker but a traditional grater would work just fine.
If you enjoyed this recipe then you might want to try these:
- 15 Minute Spicy Pork and Miso Noodle Soup
- Asian Style Slow Cooker BBQ Ribs
- Crispy Asian Baked Tofu
- Quick Fried Crunchy Garlic Salt and Pepper Squid
- Quick Vietnamese Pork and Riced Broccoli Bowl
- Instant Pot Teriyaki Fried Rice
- Easy Chicken Lo Mein
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3