The most delicious Chinese starter of all time, guaranteed! Lean minced pork
flavoured with traditional Chinese herbs and spices served on a bed of crispy
lettuce. Simple to cook but looks very impressive!
We have cooked Yuk Sung countless times, refining the ingredients each
time to end up with the recipe you now see on these pages. This is quite
simply the best Yuk Sung recipe ever published. Alter any of the
ingredients at your peril, this recipe is one of the most refined ever and
if you follow the simple instructions you will create a Chinese starter
which neither you nor your guests has ever bettered.
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250g / 9oz of lean minced pork (lean or low fat is the important word here)
3cm or a thumbs length / thickness of fresh ginger
2 cloves of garlic
50g / 2oz of canned bamboo shoots (drained of liquid) see Cook's Notes above
4 spring onions
1 tablespoon of sesame oil
1 tablespoon of dark soy sauce
1½ tablespoons of oyster sauce
1 teaspoon of sugar
1½ teaspoons of corn flour
1 tablespoon of sherry or dry white wine
2 sticks of celery
4 or more large leaves of iceberg lettuce
: 20 minutes
: 27 minutes
: 4 starters
: 1 wok or non-stick frying pan
Ingredients for Yuk Shung
Peel and finely grate the ginger.
Peel, top and tail and finely chop the garlic.
Finely chop the bamboo shoots.
Top and tail the celery then finely chop. Top and tail then finely slice
the spring onions. Carefully pull off four large lettuce leaves, wash,
pat dry and store in the fridge until needed. Five minutes before serving
warm the serving bowl.
COOK'S NOTES FOR YUK SUNG
It's difficult to know how to describe this superbly delicious Chinese
starter. Looking at the ingredients it's impossible to guess just how
deliciously tasty this recipe really is. We first tasted this dish in the
Emperor's restaurant in Leamington Spa and have subsequently tasted slightly
different versions in other restaurants. The Emperor's restaurant has many good
features and a few not so good. Most annoying is their frequent attempts to let
you know your departure time at the time you enter their restaurant. OK, they
are popular but no one wants to be told they must vacate their table within a
set time the minute they sit down.
But their failings are dwarfed by the quality of the food. One of their
starters is the subject of this recipe, Yuk Sung. This is a starter (once
tasted you may well wish it was the main meal!) based on fried pork seasoned
with Chinese spices served on a bed of crispy iceberg lettuce - absolutely
and totally sublime!
One variation is allowed in this recipe, principally because we cannot
decide which ingredient is best. The recipe specifies that 50g of bamboo
shoots (canned) are used. As a substitute feel free to use the same weight
of water chestnuts. The contribution this ingredient makes to Yuk Sung is
to give it some crunch and both ingredients fit the bill equally well. All
the ingredients in this recipe are readily available from any large
supermarket, we sourced ours from Tesco but they are also available at the
average large Sainsbury's or Waitrose.
The key elements are lean pork, a mix of herbs and spices for the sauce
and crisp iceberg lettuce. This is Ying and Yang at its finest - the sweet
pork counterbalanced by a salty sauce. The iceberg lettuce introduces a
third element which Ying and Yang does not even begin to define. This recipe
truly is far, far more than the sum of its parts.
VIDEO SHOWING HOW TO COOK YUK SHUNG
Pour the sesame oil into the pan and put on a high heat. When the sesame oil
is hot add the ginger and onions and stir for two minutes. Turn the heat
down to medium for the remainder of the cooking.
Add minced pork and garlic to the pan and cook for about five
minutes until the pork is browned. Break up the pork mince as it
is frying so that it doesn't form into lumps.
Add the bamboo shoots and celery
to the pan, stir in well and fry for two minutes. Add the soy sauce, oyster
sauce, wine and sugar, and stir well. Sprinkle the corn flour into the pan
and stir it in well.
Fry the mixture for another ten minutes until the sauce has
almost dried up. Stir continuously. Serve in the centre of the
table as shown on the right or parcel up individual portions
wrapped in the iceberg lettuce.
I've made Yuk sung before following a different recipe and it was awful. This recipe is absolutely gorgeous and
went down well with my family. Thankyou. Answer: Happy to hear that you enjoyed it.
13 February 2012
From: Not Given
Emperors Yuk Shung has rice noodles in also, which adds greatly to the texture. Have you tried this? Answer: Glad to see a comment from someone so local!
Yes we are aware that Emperors Restaurant uses rice noodles in their Yuk
Shung and delicious it is. We decided to leave them out in our recipe purely
on the basis that we couldn't locate them in our local supermarket. Possibly
we didn't look long enough but I think that rice noodles may be slightly
more difficult to locate compared to other noodles. Is it possible to buy
rice noodles in a standard supermarket?
19 January 2013
Just tried your recipe fabulous better than Chinese.
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