Pork Soong Recipes

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PORK YUK SUNG (PORK IN LETTUCE LEAVES)



Pork Yuk Sung (Pork in Lettuce Leaves) image

Make and share this Pork Yuk Sung (Pork in Lettuce Leaves) recipe from Food.com.

Provided by Jan-Luvs2Cook

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 iceberg lettuce
500 g ground pork
fresh ginger
2 garlic cloves
2 spring onions
1 stalk celery
1 (220 g) can water chestnuts
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 tablespoon sesame oil

Steps:

  • Best to use pork mince with a low fat content 3% if you can get it.
  • Slice the ginger (About 3cm peeled and sliced very finely).
  • Slice the garlic very finely.
  • Chop the spring onions.
  • Dice the celery into very small cubes.
  • Chop the water chestnuts, again into very small cubes. (5mm).
  • Put the above ingredients to one side.
  • Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
  • Pat dry and put to one side.
  • In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
  • Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
  • Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
  • Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
  • Then put the sauce mixture in the pan and stir.
  • Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
  • To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.

PORK SOONG



Pork Soong image

Make and share this Pork Soong recipe from Food.com.

Provided by Molly53

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons oil
1/2 lb pork tenderloin, minced fine
1 green onion, chopped
1/2 cup bamboo shoot, shredded
1/2 cup water chestnut, sliced
1/4 lb snow peas, tips removed
1/2 cup chicken broth
2 teaspoons dry sherry
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 (1 ounce) package cellophane noodle
1 quart oil

Steps:

  • Separate cellophane noodles into four portions.
  • Heat 1 quart oil to 375.
  • Add noodles one portion at a time to hot oil.
  • Remove to paper towels after noodles expand to drain; set aside.
  • Heat 3 Tablespoons oil in wok.
  • Add meat and stir fry until cooked (approximately 2-3 minutes) Add bamboo shoot and water chestnut; stir fry one minute.
  • Add snow peas; stir fry one minute.
  • Mix sauce ingredients together and add to wok, stirring until thickened.
  • Serve over noodles.

Nutrition Facts : Calories 238, Fat 12.5, SaturatedFat 2.1, Cholesterol 36.9, Sodium 793.6, Carbohydrate 16.5, Fiber 1.8, Sugar 3.2, Protein 14.5

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