Pork Yuk Sung

Pork Yuk Sung

Ingredients

4 little gem lettuce leaves

1 1/2 cm fresh ginger
1 garlic clove
2 spring onions

1 celery stick

1/2 22og can of water chestnuts

Low calorie cooking spray or oil
250g pork mince (if pork cannot be eaten please opt for chicken or quorn mince)
1 x 15ml (1tbsp) spoon reduced salt soy sauce
1 x15ml (1tbsp)  spoon oyster sauce

Equipment

Vegetable peeler
Vegetable knife
Grater
Chopping board
Large non-stick frying pan
Wooden spoon

 

 

 

Method

 

1. Prepare the vegetables:

 

•  Wash the lettuce and dry being careful not to tear the leaves

•  Peel and very finely slice or grate the ginger

•  Peel and very finely chop the garlic

•  Wash and slice the spring onions into fine rings

•  Wash and finely dice the celery

•  Drain and chop water chestnuts, if using, into small pieces.

 

2. Spray a non-stick frying pan with spray oil and heat. Add the garlic, ginger and spring onions.

 

3. Fry gently until the soft but not browned.

 

4. Add the pork mince and cook until browned. Thoroughly wash and dry hands if touched raw meat.

 

5. Add the water chestnuts (if using) and celery to the pan and continue to cook over a medium heat for 5 minutes.

 

6. Add the soy sauce and oyster sauce to the pan and stir. Cook until the sauce is reduced and the mixture becomes dry.

 

7. Lay out a lettuce leaf and spoon the cooked mixture into the middle. Serve immediately.
 

 

Top tip

 Use iceberg lettuce leaves instead of little gem. Spoon the cooked mixture into the middle of a leaf and fold to make a parcel.