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San Choy Bau – a Healthy Choice

San Choy Bau picture - Dragonfly's Childcare Recipe

At Dragonfly’s Early Learning we are always on the lookout for fresh and healthy recipes to share with our Mum’s and Dads. The inspiration for this super delicious recipe has come to us with thanks to Luke Hines.

This recipe can be prepped well ahead of time, refrigerated and then put together in a very short time ready for a weekend lunch or a weeknight dinner

San Choy Bau


1 tbsp olive oil

2 cloves garlic grated

1onion finely diced

2 teaspoon grated ginger

600g chicken mince

2 tbsp coconut aminos (you can substitute light soy sauce)

1 tbsp fish sauce

1 tbsp maple syrup

1 long red chilli, deseeded and sliced finely

4 spring onions, chopped

1 can water chestnuts finely sliced for extra crunch if desired

To serve

Lettuce leaves; (please see note)

Bean sprouts

Fresh coriander leaves

Toasted and chopped cashews

Lime slices


1. Heat oil and cook onion till soft

2. Add garlic and ginger and continue to cook

3. Add chicken mince and break up as it cooks

4. Add carrot and continue to cook

5. Mix fish sauce, coconut aminos and maple syrup in a jug

6. Pour into cooked mince

7. Add chopped chilli and shallots and fold through

8. Fold in sliced water chestnuts if using

9. Serve in a lettuce leaf with bean shoots.

10. Garnish with coriander leaves and cashews

11. Serve with a slice of lime


Most recipes suggest trimmed iceberg lettuce leaves for this dish. I prefer to use baby coz lettuce leaves. I find that they need no trimming and are much more manageable if you like to pick the lettuce parcel up. I love lettuce and the added bonus is that you get to have heaps more crisp crunchy lettuce leaves because coz takes much less filling

To learn more about Dragonfly’s Early Learning, Coolum Beach click below or call on (07)54716500