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.
If any of you have been to a Chinese restaurant, you have most likely seen this Yuk Sung, Chinese lettuce wraps dish.
As you can see, inside a leaf of an iceberg lettuce is a little pile of treasures, all beautifully flavoured and with varying contrasts of textures.
That, married with the crisp leaf of the iceberg lettuce is a real delight to eat. You just fold the leaf over and take a bite and enjoy!
The sauce combination I use is not salty, but if you wish for a saltier flavor you can add an extra dash of soy sauce when you have served the dish.
It's always a personal preference as to how much soy sauce you add to a recipe, but I don't like salty food, so I always add less, and then people can help themselves later if they wish.
So let's get straight to the recipe and make some Yuk Sung, Chinese lettuce wraps, and please enjoy!
1. Get all your ingredients prepared and ready before you start cooking anything.
2. Be creative! if you don’t have or can’t find some of the ingredients, choose for something similar which will give you flavour, colour and texture.
1 spring onion/scallions chopped
1 medium carrot peeled and finely chopped into matchstick-width cubes.
6 water chestnuts finely chopped. ***Please try your best to get these as they really are wonderful in this dish!
1 inch peeled & finely chopped fresh ginger
3 garlic cloves, peeled and finely chopped handful of beansprouts
3 Chinese dried mushrooms soaked in hot water OR the same in ordinary mushrooms.
OPTIONAL - a handful of vermicelli Chinese Rice noodles for garnish.
2 teaspoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar or honey
2 teaspoons sesame oil
1 Tablespoon Chinese rice wine
2 teaspoons cornstarch
1. 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.
2. Finely chop (matchstick width cubes) carrot, garlic, ginger, mushrooms and water chestnuts.
3. Spring onion/scallion, chop into small pieces or shred.
Bean sprouts, wash and leave as they are.
4. Iceberg lettuce - cut the stalk off and then to remove the leaves without damaging them, run them upside down under a cold tap and gently tease the leaves apart. They will come away easier.
5. 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!
6. 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 then place the meat in and cook, keeping it moving all the time so it doesn't burn.
7. 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.
Place the Yuk Sung onto the vermicelli and you're good to go!
To eat this, add some of the yuk sung to a lettuce leaf (not too much) and then fold the bottom over and then each side, and enjoy!
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Yuk Sung, Chinese Lettuce Wraps
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
- 250 g / ½ lb ground pork, chicken or turkey or soya
- 1 spring onion / scallions chopped
- 1 medium carrot peeled and finely chopped into matchstick width cubes.
- 6 in water chestnuts finely chopped. ***Please try your best to get these as they really are wonderful this dish!
- 1 inch peeled & finely chopped fresh ginger
- 3 cloves garlic, peeled and finely chopped handful of beansprouts
- 3 in Chinese dried mushrooms soaked hot water OR the same in ordinary mushrooms.
- OPTIONAL - handful of vermicelli Chinese Rice noodles for garnish.
- 2 teaspoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar or honey
- 2 teaspoons sesame oil
- 1 Tablespoon Chinese rice wine
- 2 teaspoons cornstarch
- 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, mushrooms and water chestnuts.
- Spring onion / scallion, chop into small pieces or shred. beansprouts, wash and leave as they are.
- 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 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 is very fast so do it just when you are ready to serve.
- 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 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.
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Nutrition Information:Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 485Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 104mgSodium: 436mgCarbohydrates: 43gFiber: 3gSugar: 8gProtein: 33g
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I have made this recipe with minced chicken time and time again, and it is delicious every single time. We omit the oyster sauce, though, as we don’t eat shellfish. It’s my all-time favourite dish and this recipe comes as close as you can get to real restaurant yuk shung. Thank you!
How many does this recipes serve iv a party of 6 this Friday and id love to try this
For a starter this will serve 4-6, depending on what you’re serving as a main. This isn’t very filling as there are no carbohydrates. If you have big eaters I’d suggest doubling the filling ingredients. If you end up with leftovers you can always have it warmed through the next day for your lunch!
This is the best lettuce-wrapped chicken I’ve had, far better than the overly sweet version at most restaurants.
I did make some changes. All we had on hand was Romaine lettuce, so I made Chinese Lettuce Unwraps! I just made a bed of lettuce, added a thin layer of rice noodles, then spooned the chicken on top. No one complained. They were too busy eating!
I left out the bean sprouts (they’re hard to find anyway), used the entire flat can of water chestnuts, and doubled the dried mushrooms. Be sure to pinch out the tough stem after you’ve soaked them. It was easiest to just grate the carrot, then quickly chop it into smaller shreds with my chef’s knife.
I was happily surprised at how quickly everything came together. We’ll be making this often.
Just made this its delicious and just as good as the restaurant version.
Very good and easy recipe but as we dont like chinese mushrooms we used field nushrooms and didnt use the vernecelli.