Yuk Sung Lettuce Wraps
Low-fat Yuk Sung lettuce wraps with minced pork, chicken, or beef. Quick, fresh, and crisp. Tips for swaps, storage, and reheating.
This recipe its quite low fat so it's good for dieters. Best served fresh, this recipe does not freeze well.
Submitted by: eileen from almeria, spain
- Light, low-fat filling of minced meat, aromatics, five spice, soy and crunchy veg served in crisp lettuce leaves.
- Best eaten fresh; drain moist ingredients and add some celery at the end to keep crunch and avoid sogginess.
- You can prep the filling ahead (raw mix 24 hours, cooked 3 days), but assembled wraps and lettuce do not freeze well.
Spices
Featured in this Recipe
Preparation Instructions:
Separate iceberg leaves put in fridge to crisp.
Fry chopped onion and half of your celery lightly.
Fry minced meat drain any moisture out.
When lightly browned add drained cooked onion and celery
Add all other ingredients except remaining celery
Add drained Chinese veg or water chestnuts
Keep stirring ingredients, cooking gently for about 10 mins, then add remaining chopped celery
and drained veg.
Gently heat for another 3 minutes, then remove from heat
Serve in crisp lettuce leaves then roll up, eat, and enjoy!
The meat can be left in fridge up to 24 hours to enhance flavors, then reheated in microwave .
thespicehouse.com
More About This Recipe
You can also use romaine or Boston lettuce for the wraps.
Frequently Asked Questions
What proteins can I use for Yuk Sung?
Use minced pork, chicken, or beef as written. For a lower-fat option pick lean ground turkey or chicken. You can also swap for firm tofu, tempeh, or chopped mushrooms to make it vegetarian.
Can I make the filling ahead of time?
Yes. You can refrigerate the raw meat and aromatics up to 24 hours to build flavor before cooking. Once cooked, store the filling in the fridge for 3 to 4 days and reheat until hot before serving.
Can I freeze the dish?
Assembled wraps and lettuce do not freeze well. You can freeze the cooked filling, but texture will change. Freeze in a sealed container for up to 2 to 3 months and thaw in the fridge before reheating.
How do I keep the lettuce leaves crisp?
Separate the leaves, rinse and dry them, then store in the fridge layered between paper towels inside a sealed container or bag. Chill the leaves until just before serving to keep them crunchy.
How do I stop the wraps from getting soggy?
Drain canned beansprouts or water chestnuts well and pat dry. Drain any liquid after cooking the meat. Add the last bit of chopped celery at the end so it stays crisp, and assemble wraps right before eating.
What temperature or doneness should I cook the meat to?
Cook ground chicken to 165°F and ground pork or beef to 160°F for safety. If you do not use a thermometer, cook until no pink remains and juices run clear, then brown lightly.
How can I change the flavor or spice level?
Adjust Chinese five spice and cinnamon to taste. Add a little chili paste, sriracha, or chopped fresh chili for heat. Tweak soy sauce or ketchup for saltiness and a touch of sweetness.
Can I use other lettuces besides iceberg?
Yes. Romaine, Boston bibb, or butter lettuce work well. Choose leaves that are sturdy enough to hold the filling and still flexible enough to roll.
What proteins can I use for Yuk Sung?
Use minced pork, chicken, or beef as written. For a lower-fat option pick lean ground turkey or chicken. You can also swap for firm tofu, tempeh, or chopped mushrooms to make it vegetarian.
Can I make the filling ahead of time?
Yes. You can refrigerate the raw meat and aromatics up to 24 hours to build flavor before cooking. Once cooked, store the filling in the fridge for 3 to 4 days and reheat until hot before serving.
Can I freeze the dish?
Assembled wraps and lettuce do not freeze well. You can freeze the cooked filling, but texture will change. Freeze in a sealed container for up to 2 to 3 months and thaw in the fridge before reheating.
How do I keep the lettuce leaves crisp?
Separate the leaves, rinse and dry them, then store in the fridge layered between paper towels inside a sealed container or bag. Chill the leaves until just before serving to keep them crunchy.
How do I stop the wraps from getting soggy?
Drain canned beansprouts or water chestnuts well and pat dry. Drain any liquid after cooking the meat. Add the last bit of chopped celery at the end so it stays crisp, and assemble wraps right before eating.
What temperature or doneness should I cook the meat to?
Cook ground chicken to 165°F and ground pork or beef to 160°F for safety. If you do not use a thermometer, cook until no pink remains and juices run clear, then brown lightly.
How can I change the flavor or spice level?
Adjust Chinese five spice and cinnamon to taste. Add a little chili paste, sriracha, or chopped fresh chili for heat. Tweak soy sauce or ketchup for saltiness and a touch of sweetness.
Can I use other lettuces besides iceberg?
Yes. Romaine, Boston bibb, or butter lettuce work well. Choose leaves that are sturdy enough to hold the filling and still flexible enough to roll.
Comments