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Rodney Mak's Pork Yuk Sung Rating :  

Anyone who has eaten the Yuk Sung at Chinese restaurant, Furama in Donnybrook, Dublin knows that it is one of the best in town (if not the best). This version is the one that owner Rodney Mak cooks at home. It is fabulous.

Serves 4 (divides in half or doubles easily)


200g minced pork
2 teaspoons of fresh ginger, chopped finely
2 teaspoons of fresh garlic, chopped finely
4 dried Chinese mushroom
50g canned drained bamboo shoots, chopped finely
1 teaspoon sesame oil
2 tablespoons light soy sauce and 1 tablespoon of dark sauce
2 tablespoons oyster sauce
A pinch of salt and a pinch of sugar
1 teaspoon corn flour or potato starch
1 tablespoon of white wine or sherry
100g of dried rice noodles
8 large iceberg lettuce leaves



Preparation before cooking:
1. Put the minced pork into boiling water until cooked. Drain and put the minced pork aside for use later.
2. Deep fry the rice noodles and put them on a plate when they are ready.
3. Soften the Chinese mushrooms with boiling water, them dice them finely.
4. Chop the bamboo shoots finely.
5. Mix the cornflour or potato starch with a little cold water.

To cook
1. Heat the wok and pour 1 tablespoon of olive oil into it.
2. Put in the ground ginger, cook, stirring it for 30 seconds.
3. Add the ground garlic, mix well with the ginger until it is aromatic.
4. Add the minced pork into the wok and stir it well with ginger and garlic. Pour in diced mushroom and bamboo shoots.
5. Add the oyster sauce, light soy sauce, salt, sugar, dark soy sauce, wine or sherry, ground white pepper, and if you need it, a bit more oil. Keep stirring until it is well mixed, then pour in the cornflour or potato starch mix. Stir well until it is slightly thickened. Add the sesame oil last.
6. Serve the mixture with iceberg lettuce leaves, allowing each person to fill theirs. Offer the fried rice noodles to each guest to put either in the bottom of the iceberg lettuce cup before the meat or on the top of the meat mixture to add crunch.

Cook's note
When we tested this recipe, we didn't have Chinese mushrooms, so we used dried porcini mushrooms, soaked them exactly the same way, chopped them and added them to the dish. They worked equally well, possibly with a little less smokiness, but you won't notice.

Reader comment: Thanks to Elden Keegan for reminding us to say that fresh noodles are better in this dish!

About Furama
Furama is considered to be one of the best Chinese Restaurants in Ireland and is regularly recommended by Egon Ronay and the Bridgestone 100 Best Restaurant Guide. You'll find them at Eirpage House, Donnybrook Main Road, Dublin 4. Phone: +353 1 283 0522 Fax: +353 1 668 7623. E-Mail: info@furama.ie. Opening Hours: Mon - Fri lunch 12:30 -14:00, Mon - Thurs dinner 18:00 - 23:30 and Fri - Sat dinner 18:00 - 23:30.

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