Thai Pineapple rice with Pork San Choy Bow

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Looking for something fancy, fun, so delicious and running out of ideas? This dish is one of our family favorites, lettuce cups with Thai pineapple rice, pork, loads of vegetables, in a tasty brown sauce and bundled up in fresh lettuce.  It couldn’t be healthier and more nutritious!

SERVES: 4    PREP TIME:  10 min    COOKING TIME: 20 min


  • 1 Packet of our Thai Pineapple Rice


  • 1 1/4 tbs cornflour
  • 3 tbs water
  • 1 1/2 tbs light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbs oyster sauce
  • 1 tsp sesame oil
  • 2 tbs Chinese cooking wine
  • 1 tsp white sugar


  • 1 tbs vegetable oil
  • 1 garlic clove minced
  • 1/2 tsp ginger minced
  • 300 gr pork mince
  • 1/2 onion finely chopped
  • 1 carrot finely chopped
  • 100 gr canned water chestnuts finely chopped
  • 5 canned baby corn finely chopped
  • 5 mushrooms finely chopped


  • Lettuce cups
  • Crushed peanuts, optional
  • Shallots finely chopped, optional


  • Cook the Thai Pineapple rice following the instructions in the packet.
  • In the meantime, mix cornflour with 1 tbs water until lump free, then add remaining sauce ingredients and mix.
  • Heat oil in a wok over high heat, add garlic and ginger and give it a quick stir before adding the onion.
  • Cook for a minute or 2 and then add the pork. Cook until it turns white.
  • Add all the vegetables and cook until the carrot is softened.
  • Add sauce and cook for an extra 2 minutes.
  • To serve, spoon some filling into a lettuce leaf and spoon the Thai Rice into the other half. Top with peanuts and shallots if desired.

Serve it as a light dinner or as a starter at a dinner party. You can use chicken instead of pork or tofu/tempeh for a vegetarian option.

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