San Choy Bow

Prep time:

Cook time:

Serves: 6

This is a fantastic family dish popular in many Australian households. We find kids really love the sweet and aromatic flavours in Chinese Five Spice.


Use rice noodles for a gluten free dish
Add 1 tsp Herbie’s Spices Szechuan Peppercorns for a zingy heat hit

Nutritional Information Per 100g
Serving size: 6

  • 2 tsp sesame oil
  • 3 tsp fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 500g lean pork mince
  • 500g chicken mince
  • 3 tsp Herbie’s Spices Chinese Five Spice
  • 3 tbsp soy sauce
  • 2 tbsp Chinese rice wine
  • 5g dried shitaake mushrooms, soaked in 50ml boiling water
  • 100g rice vermicelli noodles, soaked in boiling water until soft, then drained
  • 40g (1/4 cup) frozen peas
  • 30g (1/4 cup) unsalted peanuts, roughly chopped
  • 6 spring onions, sliced
  • 2 tsp Herbie’s Spices Toasted Sesame Seeds
  • 1 iceberg lettuce, leaves peeled carefully to create ‘cups’
  • fresh coriander, lime wedges and fresh sliced chilli, to serve (optional)

  1. Heat sesame oil in a wok and add ginger and garlic. Stir fry for one minute, before adding both the minces and Chinese Five Spice.
  2. Cook over medium-high heat until meat is browned, about 7 minutes, stirring constantly and ensuring mince is broken up into fine grains.
  3. Add the soy sauce, Chinese rice wine, shitaake mushrooms and their liquid, drained noodles, peas and peanuts. Continue to cook for a further 7-8 minutes, stirring, to combine ingredients and reduce liquid.
  4. Stir through spring onions and sesame seeds – season to taste and serve alongside lettuce cups and garnish, if using.