INGREDIENTS

INSTRUCTIONS

1. Soak dried oysters, then trim, discarding muscle.
2. Separately mince pork, bamboo shoots, water chestnuts, ginger root
and soaked oysters. Separate lettuce leaves and crisp in ice water.
3. Heat oil. Add salt, then ginger root; stir-fry a few times. Add pork
and stir-fry until it loses its pinkness. Sprinkle with soy sauce and
sherry. Stir-fry 1 minute more.
4. Add minced oysters, water chestnuts and bamboo shoots. Stir-fry
another 2 minutes. Remove from pan.
5. Serve as in step 5 above, or place lettuce on a serving dish with
pork mixture arranged on top.
VARIATIONS: For the bamboo shoots, substitute celery, or string beans,
parboiled, then minced.
For the ginger root, substitute 1/2 garlic clove, minced.
Before stir-frying, toss the pork in a mixture of 1 teaspoon cornstarch,
2 teaspoons sherry, 2 teaspoons soy sauce and 1/4 teaspoon sugar. (Omit the
soy sauce and sherry in step 3.)
In step 3, omit the soy sauce and sherry. In step 4, stir-fry mixture 1
minute, then stir in and quickly heat 1/2 cup stock and 2 tablespoons
oyster sauce. Cook, covered, 3 minutes over medium heat; then stir in a
cornstarch paste to thicken.
In step 5, sprinkle hoisin sauce over pork mixture.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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