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San Choy Bau

San Choy Bau



  • 1/4 cup (60ml) rice bran oil
  • 1 eggplant, cut into 3cm pieces
  • 500g chicken breast, finely diced
  • 4 spring onions, trimmed, sliced
  • 1 bunch snake beans, trimmed, chopped
  • 1/4 cup (60ml) Chinese spicy black bean sauce
  • 8 small inner savoy lettuce leaves
  • Handful coriander leaves, chopped (optional)
  • Sweet chilli sauce, to serve


  1. Heat oil in a large wok or non-stick frying pan over medium-high heat.

  2. Add the eggplant and cook, stirring occasionally, for 10-12mins until golden and cooked through.

  3. Remove eggplant from the pan and increase heat to high.

  4. Add the chicken, spring onion and snake bean and cook for 8-10mins until browned.

  5. Return eggplant to the pan and add the black bean sauce.

  6. Carefully stir to coat and cook until eggplant is heated through.

  7. Place chicken and eggplant mixture in lettuce and top with coriander leaves.

Serve with sweet chilli sauce.