Yuk Sung Recipe Jamie Oliver

SPICY MINCE & LETTUCE CUPS

Steps:

• Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
• Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.

YUK SUNG

Steps:

• Heat the oil in a large wok.
• 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!

YUK SUNG

Steps:

• Firstly prepare your vegetables: Chop onion and mushrooms. Peel and crush garlic.Peel and finely chop carrots. Peel and chop Ginger (if using fresh).
• Heat the oil in large open wok, fry the pork mince, with 1 tsp of Chinese 5 Spice, until browned.
• Add the onion, garlic and ginger, carrots, mushrooms, peppers, remaining 5 spice, soy sauce and oyster sauce.
• 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.
• Serve in little gem lettuce leaves, and top with chopped spring onions and chillies. (Leave chillies out if you prefer).

PORK YUK SUNG (PORK IN LETTUCE LEAVES)

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.