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San Choy Bou Recipe with Nori

San Choy Bou Recipe with Nori

San Choy Bou Recipe with Nori

Course: LunchDifficulty: Easy


Prep time


Cooking time



This San Choy Bou Recipe with Nori is an easy, show stopping starter, or can be served as a light lunch. Adding nori to the meal adds some beautiful umami flavour. 


  • 3 Baby Cos heads

  • 2 garlic cloves (minced)

  • 2cm ginger (minced)

  • 1/3 cup fresh spring onion (chopped)

  • 500g lean pork mince

  • 1 tsp vegetable oil

  • 1 tsp sesame oil

  • 1 cup bean sprouts

  • 1 can water chestnuts (chopped)

  • 1 tsp mirin

  • 1 tbsp soy sauce

  • 2 tbsp oyster sauce

  • 2 tsp nori

  • 1 tsp chilli seaweed and sesame seasoning


  • Wash baby cos lettuce and separate each leaf individually, these will be used as little bowls for the mince.
  • Heat frying pan/wok until hot then add vegetable oil, garlic, and ginger and fry for 1 minute. Add the mince and cook for 2-3 minutes.
  • Add sesame oil, soy sauce, oyster sauce, water chestnuts, and mirin. Stir-fry for a few more minutes or until it is heated through. Place beansprouts and spring onion in the frying pan for another minute.
  • Spoon pork mixture into lettuce leaves. Sprinkle with nori and chilli sesame and seaweed seasoning for extra taste.

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