Low FODMAP San Choy Bow (Asian Pork Lettuce Wraps)
Savory pork stir-fry with water chestnuts and bamboo shoots, served in crisp lettuce cups. Fresh, flavorful, and fun to eat.
Instructions
- 1
Heat a wok or large skillet over medium-high heat.
- 2
Add sesame oil and garlic-infused oil. Heat until almost smoking.
- 3
Add ginger and stir-fry until lightly browned, about 30 seconds.
- 4
Add ground pork and stir-fry over high heat for 3-4 minutes.
- 5
Break up any lumps as you cook until pork is well browned.
- 6
Add bamboo shoots, water chestnuts, cilantro, lemon juice, sweet chili sauce, and fish sauce.
- 7
Stir-fry for 2 more minutes until heated through.
- 8
Arrange lettuce leaves on a platter, cup-side up.
- 9
Use a slotted spoon to fill lettuce cups with pork mixture.
- 10
Garnish with scallion greens.
- 11
Serve immediately.
FODMAP Notes
Water chestnuts and bamboo shoots are low FODMAP. Fish sauce is safe in small amounts. Check sweet chili sauce for FODMAP-safe ingredients - avoid those with garlic. Iceberg lettuce makes perfect cups.
Tips
- 💡 Choose lettuce leaves similar in size for even servings
- 💡 High heat is key for browning
- 💡 Use a slotted spoon to avoid excess liquid
- 💡 Add chopped peanuts for crunch
Recipe Notes
San Choy Bow is a classic Chinese-Australian dish that’s all about freshness and contrast. The hot, savory filling against the cool, crisp lettuce is irresistible.
Substitutions
- Protein: Ground chicken or turkey
- Lettuce: Butter lettuce or endive
- Sauce: Tamari and lime instead of fish sauce
Storage
- Filling: Keeps 4 days in fridge
- Assemble: Just before serving
FODMAP Stacking Note
One serving (1 lettuce cup) is low FODMAP. Verify sweet chili sauce ingredients.
Related Recipes
- Low FODMAP Five-Spice Pork Salad
- Low FODMAP Lime Pork Stir-Fry
- Low FODMAP Asian Vegetable Stir-Fry