Thursday, 3 October 2013
Yummy Yuk Sung with Rice Noodles
We tried making Yuk Sung for the first time recently as a treat for our fourteen year son. We wondered if we could re-create the same crisp, dry and flavoursome mixture that we'd enjoyed from our local Chinese restaurant. It was well worth the effort and every bit as dry and yummy. Some Yuk Sung recipes don't include the noodles but this is how we like it and watching them puff up in the pan was fun. Of course you could tinker with the flavourings - we used dry white wine and would try sherry next time as well as more soy sauce. This serves at least four for a starter or makes a substantial meal for two or three.
You will need
1 iceberg lettuce
500 g lean minced pork
50g instant rice noodles (uncooked)
2-3 tbsp of ginger chopped (I use Very Lazy Ginger from a jar)
2 cloves garlic, chopped
2 spring onions, chopped
1 stalk celery, finely diced
1 (220 g) can water chestnuts, drained and finely diced
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry/dry white wine
1 teaspoon sugar
1 tablespoon vegetable oil
First cook the rice noodles by breaking them up a little and then deep frying until crisp but still pale. Drain and set aside until cooled. Next carefully separate the leaves from the washed lettuce and pat dry (not tearing the leaves is the tricky part of this recipe). Combine the soy sauce, oyster sauce, sherry/wine and sugar in a dish. Then lightly fry the ginger, garlic and spring onions and add the minced pork until it is browned. Remove this mixture from the pan. Add a splash of oil to the frying pan and cook the water chestnuts and celery over a medium heat. Next pour in the sauce mixture and return the pork mixture to the pan until the liquid has reduced down (keep stirring to prevent the mixture sticking). Just before serving, crumble the cooled rice noodles and sprinkle them on top of the pork mixture. Heap as much of this mixture as you dare into a lettuce leaf, wrap and tuck in. Can be served straight from the frying pan placed onto a wooden board.
It just goes to show that home cooking can be fun, informal and just as good as restaurant food (and cheaper, too). Hubs and our youngest had a great time making it together.