Lunch, Recipes, Dinner

San Choy Bao

San Choy Bao

San Choy Bao is an Asian Dish, featuring a stir-fried filling on a crunchy lettuce wrap; with popular variations eaten in China, Thailand and Laos. Oyster, Shimeji and Enoki Mushrooms provide excellent texture and taste for a San Choy Bao filling, particularly for those who are wanting to try more vegan meals.

San Choy Bao

  • Servings: 2
  • Difficulty: Easy
  • Print


  • Ice Berg Lettuce,
  • 2 leaves per serve
  • 1 Small Brown Onion
  • 300g Mushrooms*, (Shimeji and Enoki recommended for textural purposes)
  • Oil**
  • Vegan Teriyaki Sauce***
  • 3/4 cup of Peanuts (you can use another nut if you prefer)


  1. In two shallow bowls each, layer two lettuce leaves
  2. Trim any frayed or oversized parts so that the lettuce ‘Bao’ will be easy to eat with hands. Trimmings can be put aside
  3. Dice Onion
  4. Roughly Chop Peanuts, leaving some whole
  5. Put Saucepan on Medium Heat
  6. With clean hands, tear mushrooms from cap to steam, into strips (very small mushrooms do not need to be torn)
  7. Pour a glug of oil into a pan
  8. Throw Onion into the hot pan, stirring until lightly browned
  9. Toss in the Shimeji mushrooms, stirring occasionally, add a drizzle of Teriyaki Sauce
  10. Add the remaining Mushrooms into the pan along with Peanuts and stir until all ingredients are softened and browned
  11. Turn off heat, stir in any lettuce trimmings from earlier
  12. Spoon Mixture into Lettuce ‘Bao’


  • You can use any or as many types of mushrooms of your preference or what is available to you.
  • Any cooking oil will work fine, I recommend the use of Macadamia oil, as it has a high smoke point and a lovely nutty flavour which works nicely in this dish.
  • Soy Sauce and Tamari are great flavourings and are sometimes more readily available
  • Drizzle a good helping of Teriyaki Sauce and enjoy!

Recipe Creator
Name: Rachel
Country: Australia
More from Rachel: @brunchbugblog

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