fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Back to Basics - San Choy Bow Salad Bowl

San Choy Bow Salad Bowl

  • Total Time: 20 minutes
  • Yield: 4 1x


Units Scale
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp sweet chilli sauce
  • 3 tbsp water
  • 2 tbsp extra virgin olive oil
  • 1 brown onion
  • 200 g mushrooms
  • 250 g baby corn spears (approx 8)
  • 150 g tin water chestnuts
  • 2 cloves garlic, crushed
  • 1 tsp ginger, minced (about 2cm of ginger)
  • 300 g chicken mince
  • 1 large iceberg lettuce
  • 1/4 cup crushed peanuts
  • 1/4 cup spring onion, finely chopped (optional)


  1. Combine soy sauce, oyster sauce, sesame oil, sweet chilli sauce and water and mix well to make the sauce.
  2. Heat the oil in a large frying pan on a medium heat.
  3. Place the onion, mushroom, baby corn and water chestnuts in a food processor until finely chopped but not mushy.
  4. Place the garlic and ginger into the hot frying pan and saute for 1 minute, careful not to burn them. Add the mince and turn the heat up to high and cook until white.
  5. Add the chopped vegetables and saute for 2 minutes, stirring occasionally. Pour over the sauce and cook for another 10 minutes or until golden brown.
  6. Roughly chop the iceberg lettuce and then top with cooked mixture and garnish with crushed nuts and spring onion to serve.


  • Vegetarian option: Use your favourite plant-based mince instead of chicken here.
  • Pork or turkey mince will also work well instead of the chicken mince.
  • Tin water chestnuts are available from most major supermarkets or Asian supermarkets. They are not essential but provide a fresh and crisp texture that is commonly used in Chinese restaurants.
  • 1 large iceberg lettuce should be enough for 4 people but you may need more if they are on the smaller side.
  • Prep Time: 5 mins
  • Cook Time: 15 mins