San Chow Bow
It is the kind of meal that feels instantly social. It’s fresh, hands-on, and a little bit messy in the best possible way, the sort of dish that gets everyone reaching into the middle of the table and building their own as they go.
There’s something so satisfying about the contrast between the warm filling and the cool, crisp lettuce cups. Every bite feels light but still substantial, with plenty of texture and flavour to keep you going back for another. It’s relaxed food that doesn’t need to be dressed up or served perfectly to be enjoyed.
This is a great recipe for an easy lunch, a casual dinner, or a shared table with friends and family. Put everything out, let everyone help themselves, and enjoy it the way it’s meant to be eaten, fresh, crunchy, and straight from your hands. It’s also one of those dishes that naturally slows everyone down a little, because you’re assembling each bite as you go rather than rushing through the meal. That makes it just as much about the experience around the table as it is about the food itself, which is part of what makes San Chow Bow so enjoyable.
San Chow Bow
Ingredients
- 2 cups cooked brown rice (1 cup raw)
- 1 knob ginger
- 2 cloves garlic
- 1 tablespoon coconut oil
- 1 tablespoon sesame oil
- 2 spring onions
- 1/4 cup sesame seeds
- 2 - 5 tablespoons soy sauce
- 1 teaspoon salt
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 cup chopped mushrooms
- Juice from one lime
- Handful coriander
- 1 head cos/ iceberg lettuce
- Roasted peanuts
Method
- Cook brown rice and set aside.
- Mince garlic, grate ginger set aside.
- Chop spring onions into small pieces.
- Blend mushrooms to form a mince-like texture.
- Sauté in fry pan garlic, ginger, and spring onions for two minutes.
- Add peas, corn, salt, mushrooms, and sesame seeds and sauté till mushrooms cook down.
- Add brown rice and soy sauce and mix together and cook another two minutes until well combined.
- Once cooked, turn off cooktop and add fresh coriander, sesame oil, and lime juice and mix well.
- Cut cos/iceberg lettuce in half and remove the first cup carefully. Take about two layers at a time
- Scoop mixture into lettuce cups and top with roasted peanuts.
Recipe Notes
Things Needed:
- Frying pan
- Saucepan or rice cooker for the brown rice
- Grater for the ginger
- Knife and chopping board
- Food processor or blender to finely chop the mushrooms
- Large spoon for mixing
- Serving platter or bowls
Five Things to Love About San Chow Bow
1. It has loads of texture
Soft rice, mushrooms and vegetables are balanced with crisp lettuce and crunchy peanuts.
2. It’s full of flavour
Garlic, ginger, soy, sesame and lime give you that lovely balance of savoury and fresh.
3. It’s a great way to use brown rice
The rice makes the filling satisfying while still keeping the dish fresh.
4. Everyone can build their own
Put the filling and lettuce cups on the table and let people assemble them themselves.
5. The finishing touches really make it
Fresh coriander, lime juice and roasted peanuts lift the whole dish.
Frequently Asked Questions
Why are the mushrooms blended instead of simply chopped?
Blending the mushrooms into a mince-like texture changes the whole feel of the filling. Rather than having obvious chunks of mushroom, they cook down and become part of the rice mixture, giving it more body and a texture that sits neatly inside the lettuce cups.
Why are the lime, coriander and sesame oil added after the heat is turned off?
They’re there to finish the dish rather than cook into it. Adding them at the end keeps the lime tasting bright, the coriander fresh and the sesame oil aromatic. It’s a small step, but it helps stop the filling from tasting too heavy or one-dimensional.
How do I stop the filling from becoming too wet for the lettuce cups?
Give the mushrooms enough time to cook down before adding the rice. Mushrooms release moisture as they cook, so allowing that liquid to reduce helps create a filling that is moist but not watery. The cooked brown rice then absorbs and carries all of those flavours without making the lettuce soggy straight away.
What’s the best way to serve San Chow Bow when you have people over?
Rather than filling every lettuce cup beforehand, serve the warm filling, lettuce cups and roasted peanuts separately and let everyone build their own. It keeps the lettuce crisp and makes the dish much more relaxed and interactive, which really suits San Chow Bow. The recipe itself finishes by spooning the filling into the lettuce and topping it with roasted peanuts, so assembling close to serving is the best fit for the dish.
Is this a spicy dish?
No. This version is quite mild, with the flavour coming from ginger, garlic, soy, sesame and lime rather than chilli. That makes it a good option for a mixed table where not everyone enjoys spicy food.
Is it suitable for children?
The flavours are fairly gentle and there’s no chilli in the recipe, so it can be quite family-friendly. Serving everything separately can also work well, as people can choose how much filling and which toppings they want. Just keep in mind that the recipe includes soy, sesame and peanuts.
