Yuk Sung (Chinese Lettuce Cups)

Aromatic Chinese flavours of spring onions, ginger, garlic, chillies and soy make the protein in these lettuce cups so tasty. And being served in lettuce leaves it keeps them super low carb
Yuk Sung Chinese Lettuce Cups

Yuk Sung or Chinese Lettuce Cups are a great meal to have on a gestational diabetes diet. Aromatic Chinese flavours of spring onions, ginger, garlic, chillies and soy make the protein in these lettuce cups so tasty. And being served in lettuce leaves it keeps them super low carb, meaning you can either add your best tolerated starchy carb, or enjoy these as they are and have a nice dessert afterwards without worrying about spiking your blood glucose levels!

I used pork mince in my Yuk Sung however this can be changed for a protein of your choice. These Chinese Lettuce Cups work well with pork, chicken, turkey, beef, or lamb. They also work well with prawns and if you would like a vegetarian or vegan alternative simply swap the pork mince with Quorn mince or a vegan high protein soy mince instead.

Yuk Sung Chinese Lettuce Cups

Yuk Sung (Chinese Lettuce Cups)

Aromatic Chinese flavours of spring onions, ginger, garlic, chillies and soy make the protein in these lettuce cups so tasty. And being served in lettuce leaves it keeps them super low carb
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Meal
Cuisine: Chinese
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: Chinese, mince
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 4 servings
Calories: 430kcal
Author: Jo Paterson

Ingredients

  • 500 grams pork mince (or chicken, beef, lamb, Quorn, or meat free alternative mince)
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 stick celery finely diced
  • 1 medium carrot finely diced
  • 3 whole spring onions finely sliced
  • 2 whole red chillies 1 x finely chopped, 1 x sliced for garnish
  • 150 grams mushrooms finely chopped
  • 50 grams peas (frozen)
  • 2 whole cloves of garlic crushed
  • 2 cm fresh ginger finely grated
  • 1 tbsp rice wine vinegar
  • 2 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tsp sesame seed oil
  • fresh chives chopped (optional for garnish)
  • 1 whole little gem lettuce

Instructions

  • Start by prepping all the vegetables so that they are ready to use
  • Add a tbsp of olive oil to a pan on medium-high heat
  • Add the finely sliced spring onions (reserving some for garnish at the end) and allow to cook for a minute or so until softened
  • Add the chillies (reserving some for garnish), ginger and garlic, stir well and once they are fragrant (approx. 1 minute) add the mince to cook through
  • Once the mince is browned, add the diced onion, celery, carrot and mushrooms and stir. Reduce the heat slightly to a medium heat
  • Add the rice wine vinegar, oyster sauce, light & dark soy sauces and stir to coat all the ingredients
  • Add the frozen peas and allow to cook for a few minutes until the vegetables are tender
  • Drizzle over the sesame seed oil and stir through
  • Wash the little gem lettuce and pull the leaves off carefully so that you they remain as whole leaves. Fill each one with the mince and garnish with chopped chives, spring onions and slices of red chillies

Nutrition

Calories: 430kcal | Carbohydrates: 11g | Protein: 26g | Fat: 31g | of which saturates: 11g | Fibre: 3g | of which sugars: 4g
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