You are viewing the content for Saturday 25 February 2006

Recipe for Yuk Sum

By Darina Allen
Don’t let the name put you off! When my brother Rory and I came across this extraordinary-sounding dish on a menu in a Chinese restaurant in Birmingham we couldn’t resist the temptation.

It proved to be a delicious pork dish, served on lettuce leaves which are used to make little parcels as you eat it.

This is my interpretation which though not authentic Cantonese, wins lots of compliments.

Serves 4:

2 tbsp olive oil

1 tsp ginger, freshly grated

2 tbsp spring onion

8ozs (225g) minced streaky pork

2ozs (55g) mushrooms, chopped

1oz (30g) celery, finely chopped

1 tbsp Oyster sauce

salt and freshly ground pepper

Iceberg lettuce leaves

Garnish

1/3 of a cucumber approx. cut into ¼ inch (5mm) thick julienne

8 spring onion ‘sweeping brushes’

Heat a wok until very hot, add the olive oil, then add the grated ginger and spring onion, toss for a second or two, then add the pork, cook on a high heat until almost cooked, then push the pork up to the side of the wok, add the chopped mushrooms and toss until cooked. Add the celery, mix with the mushrooms and pork. Season with salt and freshly ground pepper, add the oyster sauce. Toss for a minute or two more. Taste and correct seasoning.

Put some crisp iceberg lettuce onto a plate, spoon one to two tablespoons of the pork mixture into the centre of each. Garnish the plate with julienne of cucumber and a couple of spring onion ‘sweeping brushes’. Eat immediately by wrapping the pork, cucumber and spring onion in the lettuce to make a parcel.