yuk sung

On the table in under 30 minutes, this delicious and healthy pork Yuk Sung family&nbsp;friendly recipe is so easy to make, it is the perfect mid week&nbsp;supper.

Yuk Sung

tbsp Olive Oil

Onion

Garlic

tsp Ginger Puree (or 1 inch piece if using fresh.

Small Carrots

250 g Mushrooms

Peppers (Orange or red work well)

500 g Pork Mince

tsp Chinese Five Spice

tbsp Dark Soy Sauce (colour)

tbsp Oyster Sauce

tbsp Light Soy Sauce (flavour)

Spring Onion (Chopped)

Red Chillies ((add more or less depending on your taste))

Little Gem Lettuce

Firstly prepare your vegetables:&nbsp;Chop onion and mushrooms.&nbsp;Peel and crush garlic.Peel and finely chop carrots.&nbsp;Peel and chop Ginger (if using fresh).&nbsp;

Heat half the oil in large open wok, fry the pork mince until browned. Then remove from pan and stand to the side.&nbsp;

Add the rest of the oil to the pan and fry onion, garlic and ginger for around three minutes until soft.&nbsp;

Add mushrooms and carrots, fry for a further five minutes.&nbsp;

Put pork back in the frying pan, add in five spice, dark and light soy and oyster sauces.&nbsp;

Cook on a medium to low heat for 10-15 minutes, until the mixture is browned, sauce has thicken slightly and absorbed into the meat.&nbsp;

Serve in little gem lettuce leaves, and top with chopped spring onions and chillies. (Leave chillies out if you prefer).&nbsp;

Enjoy!

Yuk Sung - Chinese Lettuce Wraps - Inside each lettuce leaf is a little pile of treasures! A great dish to serve as a starter or at parties

Yuk Sung, Chinese Lettuce Wraps

chicken

spring onion / scallions chopped

carrot

1 inch peeled & finely chopped fresh ginger

garlic,

mushrooms

vermicelli Chinese Rice noodles for garnish.

soy sauce

oyster sauce

sugar

sesame oil

Chinese rice wine

cornstarch

First off is to prepare all the ingredients,...

First off is to prepare all the ingredients, so start with the ground meat. If it is coarse cut, chop it a little more so it is fine, then transfer to a bowl and add all the sauce ingredients and combine well. Leave to marinade whilst you prepare the rest.

Finely chop (matchstick width cubes) carrot, garlic, ginger,...

Finely chop (matchstick width cubes) carrot, garlic, ginger, mushrooms and water chestnuts.

Spring onion / scallion, chop into small pieces...

Spring onion / scallion, chop into small pieces or shred. beansprouts, wash and leave as they are.

Iceberg lettuce - cut the stalk off and...

Iceberg lettuce - cut the stalk off and then to remove the leaves without damaging, run upside down under a cold tap and gently tease the leaves apart. They will come away easier.

This next part is optional, and is used...

This next part is optional, and is used as a garnish and also a texture addition. You take a handful of vermicelli rice noodles and deep  or shallow fry in a pan with oil and they will puff up! Then drain on some kitchen paper and lay on the serving plate. It does have some oil in it, so leave this out if you are watching the calories!

Now to cook the ingredients. This next stage...

Now to cook the ingredients. This next stage is very fast so do it just when you are ready to serve.

Heat your pan up so it is hot...

Heat your pan up so it is hot then place the meat in and cook, keeping it moving all the time so it doesn't burn.

Add everything else except the spring onions/scallions and...

Add everything else except the spring onions/scallions and bean sprout. Keep stirring until the meat is cooked through. If you used the soaked chinese mushrooms, add 1 tablespoon of that water, or use ordinary water. Stir everything, then add the bean sprouts and Scallions / spring onions. Combine and then switch off the heat.

vegetable oil

(1lb) chicken mince

carrots,

(½lb) mushrooms,

water chestnuts,

milliliters (1 tbsp) Chinese Five Spice

(3 tbsp) dark soy sauce

milliliters (2 tbsp) Chinese rice wine

milliliters (1 tbsp) honey

milliliters (1 tbsp) sesame oil

gem lettuce, washed

spring onions,

red chillies,

coriander

Fry the chicken mince over a high heat until browned, which should take about 3 minutes.

Tip in the carrots, mushrooms and chestnuts. Fry for another 3 minutes. 

Stir in the Chinese Five Spice, then pour in the soy sauce, rice wine and honey. 

Stir fry at high heat  and ensure the sauce bubbles and eventually dries up so that you don’t end up with soggy mince. 

Remove from the heat, and stir in sesame oil. 

Place the mince in a serving dish, with lettuce leaves on the side so that guests can help themselves. Alternatively, wait for the meat to cool down a bit and fill each lettuce cup with the chicken, then place on a serving platter. Perfect for parties!

Sprinkle with spring onions, red chillies and coriander. Enjoy!

I wasn't familiar with this at first but now I know what it is. Thanks for the lesson!

These pork yuk sung lettuce wraps are the perfect dinner! Saucy pork mince, crisp lettuce leaves and lots of peanut sauce!

Pork Yuk Sung- Mince Pork

500 g pork mince *see notes

brown onion (sliced)

1- inch piece fresh ginger (grated)

garlic

carrot (finely diced)

bell pepper (any colour diced)

lime (juice only)

120 g black bean sauce

cider vinegar

spring onions

peanuts

limes

lettuce of 2 baby gem

peanut butter

chilli sauce

fry pork mince

Heat the vegetable oil in a non-stick or cast-iron skillet over medium heat. Once the oil is hot (it will shimmer) add the pork mince to the pan breaking up with a wooden spoon. Once the pork is starting to turn golden, add in the onion, garlic and ginger. Continue to brown until the pork is a deep golden and the ginger and garlic are fragrant. 

add the soy sauce

While the mince is browning, make the sauce in a  small bowl or measuring jug. Pour the black bean sauce into the bowl and whisk in the light and dark soy sauce. Mix in the cider vinegar and stir to combine the sauce well. Pour the sauce into the pan and mix to coat all the pork. Add in the diced carrot and bell pepper. Bring the sauce to a quick simmer and remove from the heat. * See notes

make the peanut sauce

To make the peanut sauce simply whisk all the ingredients together in a small bowl and add some water a tablespoon at a time until you have a drizzling consistency. 

spoon in to lettuce wraps

Spoon some pork mixture into the lettuce cups and drizzle with the peanut sauce and top with chopped peanuts, sliced green onion and some chopped fresh coriander. Serve with extra limes on the side.

Quick and easy Chinese lettuce wrap, Yuk Sung recipe made with chicken mince, vegetables and delicious sauce. One of the best classic Chinese appetizers that you can prepare everything in 15 minutes.

Yuk Sung ( Chinese Lettuce Wrap )

Chicken

tbsp Garlic (Finely chopped/grated)

tsp Ginger paste (Or grated)

Carrot (Cut small dices)

½ Onion (Cut small dices)

Shiitake

Water chestnuts (Drain water, cut small dices)

2-3 Spring onions (Cut thin slices)

2-3 tbsp Vegetable oil (Or sunflower, canola, etc)

tbsp Oyster sauce

tbsp Light soy sauce

tsp Dark soy sauce

Shao Xing wine (Or rice vinegar)

Sugar

Sesame oil

½ tsp Corn starch

Water

Lettuce leaves (Romaine/Iceberg)

tbsp Roasted crushed peanuts (Or cashew nuts)

Rice stick (Or glass noodles

Oil for frying rice stick

Combine the yuk sung sauce ingredients in a small bowl and whisk until the sugar and corn starch are dissolved. Season the chicken mince with 2 tbsp of sauce mixture, grated garlic and ginger paste. Mix it well and set it aside.

Fry the rice sticks in the hot oil for a few seconds until the noodles are puffed and crispy. Remove from oil, place it over a paper towel, and set it aside.

Heat the large wok/pan over medium-high heat. Add 2 tbsp of oil and add the minced meat. Flatten the meat at the bottom of the wok and let it sear for 1-2 minutes then flip and continue stir fry for another 1-2 minutes or until the chicken is cooked through. Then remove from wok and set it aside.

In the same pan, drizzle more oil, add the onions and saute for a few seconds. Next, add the carrots and water chestnuts and follow with the mushrooms.

Now, place the cooked chicken back in the wok, and pour the sauce mixture in. Toss everything well for 1-2 minutes until the sauce becomes thick and glossy. Finish with spring onions.

Place the lettuce leaves on the serving place. Scoop the stir fried fillings over the lettuce leaves, sprinkle crushed peanuts and spring onions. Add the fried rice sticks on the side. Wrap it into a roll and enjoy!

To serve

This pork yuk sung recipe is so quick and easy to make, in 20 minutes. Pork mince is cooked in a delicious combination of Chinese herbs and spices, then a homemade sweet and sour sauce. Then enjoy in small lettuce cups as a low-carb main or a healthy appetizer.

Pork Yuk Sung Recipe

tbsp Rapeseed oil

pork

Onion (diced)

tbsp Ginger puree (Or 1" knob, freshly grated)

Celery

Red bell pepper (chopped)

Salt

Black pepper

tbsp Dark soy sauce

tbsp Sesame seed oil

tsp Cornflour (Or Xantham gum)

tbsp Sherry vinegar

tsp Runny honey

water

Mini gem lettuce

Spring onions (sliced)

Red chilli (sliced)

Cut the stalk base off the mini gem lettuces to separate the leaves and wash with salted water and leave to dry.

To mix the Yuk Sung sauce together, start with the cornflour and water until dissolved, then the remaining ingredients and set aside.

Add the oil to the pan along with the salt, pepper and pork mince, then fry until everything has turned grey.

Now add the remaining ingredients except the sauce and fry for a further 8 minutes, stirring occasionally.

Pour in the sauce, and stir occasionally while frying for a final 5 minutes, then spoon into the lettuce cups.

Top with spring onions and chilli, then enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667949688/sdjpigdtwtdbtffxkfs5.mp4

This keto pork yuk sung recipe is so quick and easy to make, taking 20 minutes to cook. Pork mince is cooked in a delicious combination of Chinese herbs and spices, then a homemade sweet and sour sauce, then enjoyed in small lettuce cups. It's perfect as a low-carb main or a healthy appetizer.

Pork Yuk Sung - Easy Chinese Recipe

If you&#39;re in the mood for a light and refreshing meal or appetiser, give Yuk Sung a go! This is a classic Chinese dish with a fragrant ground meat filling wrapped in crisp lettuce leaves. It&#39;s packed with healthy veggies and takes less than 30 minutes to prepare. The ground meat is cooked in a sweet and savoury sauce, making this a winning recipe for something light that still packs a punch. This is simply a wonderful dish and you can garnish it with an array of spicy and crunchy toppings. Pick your favourite ground meat, whether that be beef, pork or chicken. You can also swap the veggies out for your favourites. So, give it a try with our easy step-by-step instructions and this might just become part of your regular meal plan too!

olive oil

lean beef mince (or pork, or chicken mince)

garlic garlic

grated ginger (or ginger paste)

onion (or one medium onion, finely diced)

carrot (or one large carrot, finely diced)

celery

mushrooms (finely diced)

salt

Chinese five spice

2-3 gem lettuces (very fresh)

rice wine vinegar

cornflour

spring onions (finely sliced)

red chilli (finely sliced)

chives

Dice the onions, carrots, celery and mushrooms finely.

Mince the garlic and grate the ginger (unless using paste).

Mix together all the ingredients for the Yuk Sung sauce. Make sure the cornflour is fully dissolved.

Prepping

Add half the olive oil to a large frying pan and heat over medium-high heat.

Add the ground meat together with the garlic and ginger. Fry for 5-7 minutes until the meat is cooked through. Break the meat up quite finely whilst cooking. Remove the cooked meat to a bowl.

Add the second half of olive oil and heat over medium-high heat. Add the onions and fry for 1 minute.

Add the carrots and celery and fry for another minute.

Add the mushrooms and fry the vegetables until cooked through.

Add the ground meat back into the pan along with the sauce, salt and Chinese five spice.

Cook together for 2-3 minutes until the sauce has thickened slightly.

Make the meat filling

Cut the root end of the gem lettuce to loosen the leaves. Wash and dry the leaves thoroughly. You can also shock the leaves in an ice bath for extra crispiness.

Spoon tablespoons of the meat filling onto the middle of each gem lettuce leaf. Be careful not to overload it or the leaves will lose their &#39;bowl&#39; shape.

Garnish with sliced spring onions, finely sliced red chilli, chopped chives and finely chopped peanuts. Garnishes are optional and you can choose whichever garnish you prefer.

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Top 7 yuk sung recipes from across the web

The most viewed yuk sung recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Yuk Sung

The most viewed yuk sung recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine