Quick BBQ San Choy Bao

We wanted something quick, something you could adjust easily to your taste and something delicious! Enter the Quick BBQ San Choy Bao by one of our favourite home BBQ cooks, @silkngrill

A nice and easy cook with hardly any washing up, can a meal get any better!!! You can also add some extra chilli and serve over watermelon for a summer treat of heat while cooling, or wrap in some spring roll wrappers for a quick fry…why not do it all?


An open grill is great for this as you’ll be cooking directly in a wok or frypan, whatever you have handy.


As this is a high temp direct cook, Firebrand Professional Hardwood Lump will deliver the heat, don’t forget to use the ‘Fire IT Up’ charcoal starter to get it going.


Sometimes we just need to use what’s in the fridge to reduce wastage, or need cheaper and flexible option, this is perfect for that. These products are from the supermarket to make it easier, or go with your fresh food provider when you can.

For the filling:

  • 1 x packet of pork mince (chicken/turkey works well as well)
  • 1 x clove of garlic
  • 1 x tspn ginger
  • ½ x onion
  • 1 x pack of dry coleslaw or stirfy mix
  • ½ x tin water chestnuts chopped
  • 1 x spring onion

For the sauce

  • 1 x tspn potato flour mixed with some water to make a sludge (or cornflour)
  • 1 x tbspn light soy sauce
  • 1 x tspn dark soy sauce
  • 2 x tbspn chinese cooking wine
  • 1 x tspn white sugar
  • 2 x tbspn oyster sauce
  • 1 x tspn sesame oil


Mix the sauce ingredients and set aside.

Heat some oil up in your wok/pan, peanut oil works well. Then add the garlic/ginger and when aromatic (about a minute) add the onion for another minute. Add the pork until just cooked through.

Add the sauce until it all thickens and comes together, if it doesn’t thicken just add some more slurry mix.

To serve set out some lettuce cups, baby cos is great as they are already in bite-size pieces. Top with fried shallots, chilli and/or spring onion. Again, if you have leftovers or want something different, wrap them in store bought spring roll wrappers and deep fry.

Blog contributed by Nadine, a regular favourite home cook ripping it up on Instagram. Check out her amazing cooks on @silkngrill