Yuk Sung: Authentic Chinese Lettuce Wrap Recipe

An epicurean adventure to: China

If you want a light, refreshing meal or appetizer, try Yuk Sung. These classic Chinese lettuce wraps feature a fragrant ground-meat filling wrapped in crisp lettuce leaves. Packed with vegetables and ready in under 30 minutes, they deliver big flavor in small, handheld bites.

Often called San Choy Bow or San Choy Bau, Yuk Sung balances a sweet and savory sauce with aromatics like garlic and ginger. Choose your favorite ground meat — beef, pork, or chicken — or make a vegetarian version with tofu or soya mince. Garnish with crunchy, spicy toppings for contrast and texture.

Fast facts – China

Key ingredient notes and substitutions

Ground meat

Low-fat beef mince is used here, but lean pork, chicken, or turkey work well. For a lighter option, choose chicken or turkey. For a vegetarian version, use crumbled tofu or soya mince.

Mushrooms

Use fresh shiitake, button, chestnut, portobello, or dried shiitake rehydrated — whichever you prefer. Finely dice to blend well with the other vegetables.

Chinese five spice

Start with 1/2 teaspoon for a subtle note; increase to 1 teaspoon for a more pronounced flavor.

Soy sauce

Light soy sauce is a good choice, or combine light and dark soy for a richer color and taste. Use gluten-free varieties if needed.

Garlic and ginger

Fresh garlic and ginger are best, but ready-made pastes are fine for convenience.

Lettuce

Gem lettuce is ideal for its small, sturdy leaves and crisp sweetness. If unavailable, use iceberg or romaine leaves that can hold the filling.

Garnishes

Common toppings include sliced spring onions, chopped chives, sliced chilli, and chopped peanuts. Sesame seeds, crushed cashews, or chopped walnuts are tasty alternatives. Adjust garnishes to suit your heat and crunch preferences.

Equipment needed

One large non-stick frying pan, wok, or large-based saucepan.

How to make Yuk Sung – step by step

Prepping

• Dice onions, carrots, celery, and mushrooms into very small cubes for an even texture.
• Mince the garlic and grate the ginger, unless you’re using paste versions.
• Combine the Yuk Sung sauce ingredients and ensure the cornflour is fully dissolved.

To make the meat filling

• Heat half the olive oil in a large frying pan over medium-high heat. Add the ground meat with garlic and ginger.
• Fry for 5–7 minutes, breaking the meat into small pieces, until fully cooked. Transfer the meat to a bowl.
• Add the remaining oil to the pan and heat over medium-high. Add the onions and fry for about 1 minute.
• Add the carrots and celery, stir-frying for another minute.
• Add the mushrooms and cook until the vegetables are tender.
• Return the meat to the pan, add the sauce, salt, and Chinese five spice. Cook for 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.

Assembling the Yuk Sung

• Trim the root end of gem lettuces to loosen the leaves. Wash and dry thoroughly; an ice bath improves crispiness.
• Spoon a tablespoon or two of filling into the center of each leaf. Avoid overfilling so the leaf keeps its cup shape.
• Garnish with sliced spring onions, finely sliced red chilli, chopped chives, and chopped peanuts, or any preferred toppings.
• Arrange on a serving plate and serve immediately while the filling is warm and the leaves remain crisp.

Variations

• Substitute chicken, pork, or turkey mince for beef.
• Make vegetarian with soya mince or crumbled tofu and vegetarian oyster sauce.
• Add vegetables like bell peppers, water chestnuts, bean sprouts, corn, or bamboo shoots for texture variety.
• Boost flavor with extra sesame oil, hoisin sauce, or a dash of chilli sauce.
• Swap peanuts for pecans, walnuts, or cashews if preferred.

What to serve with Yuk Sung

• Steamed rice or coconut rice.
• Rice noodles or vermicelli.
• Dipping sauces such as hoisin, sweet chilli, or soy-based sauces.
• Other sides like stir-fried vegetables, pickles, or spring rolls.
• A light Asian-style soup complements the meal.

Storage

The filling keeps in an airtight container in the fridge for up to three days. Do not assemble with lettuce until just before serving to preserve crunch.

Can you freeze Yuk Sung?

You can freeze the filling (not the lettuce) in an airtight container for up to three months. Thaw in the fridge overnight, then reheat gently in a pan or microwave and serve with fresh leaves.

Should you eat Yuk Sung hot or cold?

Enjoy Yuk Sung warm, at room temperature, or cold — it works well any way you prefer.

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Recipe

Yuk Sung

If you want a light, refreshing meal or appetizer, this Yuk Sung recipe is ideal. Ground meat is cooked with vegetables and a sweet-savory sauce, then served in crisp lettuce cups. Easy to adapt and great for gatherings.

Course: Appetizer, Main Course, Snack

4 servings (circa 16 portions)

Calories: 331

Prep Time: 10 mins

Cook Time: 15 mins

Assembly time: 5 mins

Total Time: 30 mins

Equipment

• 1 large frying pan

Ingredients

For the meat filling

• 2 tablespoons olive oil
• 500 grams lean beef mince (or pork, or chicken mince)
• 2 teaspoons crushed garlic (or garlic paste)
• 2 teaspoons grated ginger (or ginger paste)
• 100 grams onion (or one medium onion, finely diced)
• 130 grams carrot (or one large carrot, finely diced)
• 80 grams celery (or one stalk, finely diced)
• 200 grams mushrooms, finely diced
• ¼ teaspoon salt
• ½ teaspoon Chinese five spice
• 2–3 gem lettuces, very fresh

Yuk Sung sauce ingredients

• 1 tablespoon rice wine vinegar
• 2 tablespoons oyster sauce
• 3 tablespoons dark soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon sugar
• 1 teaspoon cornflour
• 1 tablespoon water

Optional garnishes

• 2 spring onions, finely sliced
• 1 red chilli, finely sliced
• 1 tablespoon chopped chives
• Chopped peanuts

Instructions

Prepping

1. Dice the onions, carrots, celery, and mushrooms finely.
2. Mince the garlic and grate the ginger, or use paste if preferred.
3. Mix together the sauce ingredients and ensure the cornflour is dissolved.

Make the meat filling

1. Heat half the oil in a large pan over medium-high heat. Add the ground meat with garlic and ginger. Fry for 5–7 minutes until cooked, breaking it up as you go. Remove the cooked meat to a bowl.
2. Add the remaining oil to the pan and fry the onions for 1 minute.
3. Add carrots and celery and stir fry for another minute.
4. Add mushrooms and cook until vegetables are soft.
5. Return the meat to the pan, add the sauce, salt, and Chinese five spice. Cook for 2–3 minutes until the sauce thickens slightly.

Assembling the Yuk Sung

1. Separate the gem lettuce leaves, wash, and dry thoroughly. An ice bath keeps leaves extra crisp.
2. Spoon a tablespoon or two of filling into each leaf, avoiding overfilling so the leaf holds its shape.
3. Garnish as desired with spring onions, chilli, chives, peanuts, or sesame seeds. Serve immediately.

Nutritional data disclaimer

Please note the nutritional information provided is an estimate calculated by a third party. Values may vary depending on exact ingredients and brands used. For personalised dietary advice, consult a registered dietitian or qualified healthcare professional.

Nutrition

Calories: 331 kcal | Carbohydrates: 16 g | Protein: 31 g | Fat: 16 g

Further nutrition per serving (approximate): Saturated Fat 4 g | Sodium 1289 mg | Fiber 3 g | Sugar 8 g | Vitamin A 5742 IU | Vitamin C 24 mg | Iron 4 mg

For food safety advice, including guidance on food allergies, consult your local food safety authority or trusted resources.