Nic's Yuk Sung

Prep:20minCook:20min

This is just my take on pork yuk sung using peanuts instead of vermicelli to make it really low carb. A great starter or main.

Updated at: Sat, 02 Sep 2023 11:43:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories623.2 kcal (31%)

Total Fat42.3 g (60%)

Carbs33.9 g (13%)

Sugars3.2 g (4%)

Protein29.9 g (60%)

Sodium884.7 mg (44%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Onion

small

1Carrot

225gWater chestnuts

2 tablespoonsVegetable oil

454gpork mince

4 clovesGarlic

grated or minced

Ginger

3cm grated

1 heaped teaspoonFive spice

3 tablespoonsSoy sauce

1 tablespoonsOyster sauce

100gPeanuts

raw

2Little gem lettuce

Instructions

Step 1

Finely dice onion, carrot and water chestnuts.

Step 2

Toast the peanuts in the oven at 180°C for about 8 minutes, chop roughly and set aside.

Step 3

In a wok, heat the oil over a medium high heat, add the onion and cook for about five minutes until starting to go translucent. Add the carrot and fry for a few minutes, then add the water chestnuts and fry for another few minutes.

Step 4

Add the pork mince to the pan and fry until no longer raw looking.

Step 5

Throw in the garlic and ginger and cook for a couple of minutes before adding the five spice, soy and oyster sauce. Stir well throughout and cook for a few minutes until everything is cooked through, the carrots are tender and the sauce is coating everything.

Step 6

Serve in little gem lettuce leaves, sprinkling the chopped, toasted peanuts on top.