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20150730_161228

Chinese Yuk Sung

If you are on a health kick or a diet then this is the dish for you, it is extremely quick to make and very healthy.
I choose to make it with Turkey mince as it was on offer but you can choose minced chicken, prawns or pork if you prefer. I wouldn’t use Lidl’s pork mince for it as the fat content is too high and it won’t be nice.

You will get about 10 lettuce cups from of this recipe.

Ingredients

Allergens : Contains Gluten
Turkey, Pork or Chicken Mince - 350g approx
Sweet Pepper - 1/2, I like to use mixed peppers for colour
Onion - 1/2 medium
Light Soy Sauce (kikkoman brand best) - 1 tbsp
Fish Sauce (squid brand best) - 1 tsp
Oyster Sauce - 1 tbsp
Rice wine vinegar, Cider Vinegar or white wine Vinegar - 1 tsp
Garlic - 1 clove
Ginger (optional) I didn't use it - 1/2 inch chopped
Water Chestnuts (optional) - 5 pieces (tin)
Bamboo Shoots (optional) - 5 pieces (tin)
Iceberg Lettuce - 1/2 head

Instructions

1
GETTING READY You will need - 1 non stick wok or pan, 1 chopping board, 1 sharp knife, 1 wooden spoon or similar.
2
I like a squeeze of lime over mine before I eat it, esp if serving them cold. It's totally optional so I didn't include it in the ingredients list.
3
Heat the wok or pan, don't add any oil, though you may have to if it isn't non stick.
4
Add the turkey mince to the heated wok or pan and break the lumps up till they are gone.
5
Dice the onion, peppers, garlic and ginger into a very small dice then add these to the wok or pan as well. Stir till the mince is almost cooked.
6
Add the rest of the ingredients and stir for about 1 minute more.
7
Cut the iceberg lettuce in half, then cut one half in half again. Separate and wash the leaves, shake to dry then serve the Yuk Sung either in the leaves if serving immediately or on the side if not as the lettuce will wilt if you leave them sitting around..
    • Yvonne Butler
    • 15th February 2017
    Reply

    I made this and it was delish. I blitzed the veg in electric chopper and only used water chestnut no bamboo shoots and served with a drizzle of oyster sauce

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