5 from 111 votes
Yuk Sung
Yuk Sung features seasoned minced meat cooked with finely diced vegetables and a flavorful blend of soy, oyster sauce, and Chinese five spice, served in fresh lettuce cups. The filling is richly savory with a balanced hint of sweetness and aromatic spices, while the crisp gem lettuce provides a fresh, crunchy contrast. This dish offers a hands-on, shareable appetizer or light meal with textures and flavors that complement each other.
Prep Time
10 mins
Cook Time
15 mins
Assembly time:
5 mins
Total Time
30 mins
Servings:
4
servings (circa 16 portions)
Calories:
331 kcal
Course:
Main Course, Appetizer, Snacks
Cuisine:
Chinese
Ingredients
For the meat filling
- 2 tablespoons olive oil
- 500 grams Lean beef mince or pork, or chicken mince
- 2 teaspoons garlic or garlic paste, crushed
- 2 teaspoons ginger or ginger paste, grated
- 100 grams onion or one medium onion, finely diced
- 130 grams carrot or one large carrot, finely diced
- 80 grams celery or one stalk celery, finely diced
- 200 grams mushrooms finely diced
- ¼ teaspoon salt
- ½ teaspoon Chinese five spice
- 2-3 gem lettuce very fresh
Yuk Sung sauce ingredients
- 1 tablespoon rice wine vinegar
- 2 tablespoons oyster sauce
- 3 tablespoons dark soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornflour
- 1 tablespoon water
Optional garnishes
- 2 spring onions finely sliced
- 1 red chili pepper finely sliced
- 1 tablespoon chives chopped
- peanut chopped
Instructions
Prepping
- 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.
Cup of Yum
Make the meat filling
- 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.
Assembling the Yuk Sung
- 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 'bowl' 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.
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
16g
(5%)
Protein
31g
(62%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.4g
(20%)
Cholesterol
78mg
(26%)
Sodium
1289mg
(54%)
Potassium
900mg
(19%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
5742IU
(115%)
Vitamin C
24mg
(27%)
Calcium
59mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings (circa 16 portions)
Amount Per Serving
Calories 331
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 1289mg | 54% |
| Potassium | 900mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5742IU | 115% |
| Vitamin C | 24mg | 27% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.