Yuk Sung ( Chinese Lettuce Wraps )

Delicious Chinese Lettuce Wraps, Yuk Sung recipe made with minced meat and vegetables in fresh crisp lettuce. One of the healthiest and tastiest Chinese appetizer recipes that you can prepare under 20 minutes.

Jump to:

• What is Yuk Sung?
• Ingredients we need
• How to make it
• Top Tips
• FAQ
• 📖 Recipe
• 💬 Reviews

What is Yuk Sung?

Originally Yuk Sung ( San Choy Bow ) is a classic Chinese side dish with stir-fried minced meat and vegetables served in lettuce leaves cups. It is also great as a starter and a perfect combination of the nutty, meaty taste of the fillings and the refreshing taste of the spring onions and lettuce. You can find it in the menu of Chinese restaurants and takeaways in the UK.

I have this dish alone as my dinner on days I feel like going for more lean and healthy options. It is also very quick and easy to prepare. Require less than 30 minutes to prepare and looks fancy at the table when served. If you are bored of making fries and salads every time for an appetizer, you gotta try this dish.

For more interesting appetizer ideas, you can check out my Crispy Coconut Prawns and Fish Pakora recipes. And if you have extra chicken mince, you might love to try out our family favourite Crispy Deep Fried Dumplings recipe.

Ingredients we need

Choice of Protein

• Minced meat ( ground meat ) - For the mincemeat, I prefer using chicken thigh than breast since the fatty and juicy mince is more suitable for this recipe. You can use chicken breast mince for a healthy lean meat option or add your favourite ground beef, lamb, or pork.

Vegetables

• Lettuce – Iceberg, little gem, romaine, or any leafy lettuce that can hold the filling like a cup, can be used. I’m using sweet and crisp romaine lettuce here in this recipe.
• Mushroom – I use fresh shiitake mushrooms, cut into small dice. You can also add dried shiitake, wood ear, portobello, and button mushrooms, etc. If you are using dried shiitake mushrooms, make sure you soak them in water for a few minutes ahead of the preparation.
• Water chestnut - is not a nut, it grows under the water and has a unique crunchy and slightly sweet taste. You can find it canned at supermarkets or Asian grocery stores.
• Carrot – I always add it to this dish for its color and crunchiness. You don't need to add the exact same ingredients used in this recipe. Feel free to add your favourite vegetables.

Yuk Sung Sauce

• You will need 4 basic ingredients to make the delicious yuk sung sauce. Light soy sauce, oyster sauce, Shao Xing wine, and sesame oil. I add dark soy sauce to bring more flavour to the dish, sugar to balance out the sweet and savoury taste, and a dash of corn starch to achieve the glossy stir fry.

Toppings

• Peanuts – Toasted and crushed peanuts for extra crunchiness and nutty flavor. Cashew nuts, walnuts, and pine nuts can be used as peanut substitutes.
• Rice sticks or glass noodles – Rice sticks will be fried till crisp and served on top as a crunchy garnish. I prefer rice sticks for this recipe but glass noodles can be a good substitute for crispy bites.

How to make it

• Fry the rice sticks in hot oil only for a few seconds until it rises and crispy. Remove from the oil and set it aside.
• Mix all the sauce ingredients in a bowl.
• Season the chicken mince with a 2 tbsp sauce mixture, garlic, and ginger. Mix it well and set it aside.
• Heat the wok over medium-high heat and drizzle oil. Add the chicken mince and flatten it at the bottom of the wok. Let it sear for 1-2 mins. Then stir fry for another 1-2 mins until just cooked through then remove from wok and set it aside.

• In the same pan, drizzle more oil, and saute the onions. Followed by carrot, water chestnuts, and mushrooms.
• Place the cooked chicken mince back in. Pour the sauce mixture in. Toss well.
• Finish with spring onion.
• To serve, place the cooked chicken and vegetables in the middle of the lettuce. Topped with spring onions and toasted crushed peanuts. Add crispy fried rice stick on the side. Wrap it into a roll and enjoy!

Top Tips

• Make sure to wash the lettuce leaves. Remove the hard end of the lettuce with a knife. Swish and wash the lettuce leaves with plenty of cold water in a large bowl. All the dirt and stubborn soil will sink to the bottom.
• To dry the salad leaves, use a salad spinner or shake the excess water out. Keep it in a cool airy place to remove excess moisture or pat dry with a clean towel or paper towel. Keep them refrigerated until before serving for full freshness.
• Use a large pan or wok to distribute heat evenly to all ingredients. We usually use a non-stick wok or pan which is easy to clean up. If you love ' wok hei ( breath of wok ) ' you will need to use traditional carbon steel wok.
• If you have any leftover fried rice sticks, you can store them in an air-tight container or bags for later use.

FAQ

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