Chinese Pork-lettuce Rolls

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Heath Lambert

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Breads, Chinese, Muffins & r, Pork & ham	4	Servings

INGREDIENTS

2		Heads Boston lettuce
		Dried Chinese mushrooms
6		8 mushrooms
8	oz	Waterchestnuts, canned
1/2	c	Bamboo shoots
1	lb	Ground pork
1		Egg
1 1/2	T	Soy sauce
4	t	Cornstarch
2	T	Dry sherry
3/4	c	Chicken broth
1/2	t	Salt, to taste
1/4	c	Corn oil
1	c	Celery, minced

INSTRUCTIONS

Black mushrooms are optional. If using, soak in boiling water for 30
minutes, drain, cut off stems, and chop. 2. Wash lettuce, dry, and
arrange 16-20 of the largest leaves on a serving plate, then
refrigerate. Use head lettuce if Boston lettuce is not available. 3.
Mince the waterchestnuts and bamboo shoots; add to drained mushrooms.
Set aside. 4. Mix together the pork, slightly beaten egg, soy sauce
and 3 teaspoons (1 tablespoon) of the cornstarch. Set aside. 5.
Combine sherry, 1/2 cup broth and salt. Add remaining 1 teaspoon
cornstarch to the remaining 1/3 cup broth, blend well. 6. Heat a wok
or heavy skillet; add oil to the hot skillet. Add pork mixture and
cook, stirring constantly, about 5 minutes. 8. Add mushroom mixture;
cook, stirring constantly, 2 minutes. 9. Stir in wine mixture and the
cornstarch mixture. 10. Add celery and stir until celery is heated
through. If celery is minced fine enough, it won't need any further
cooking time. Place meat on a serving dish. To serve, let each guest
fill a lettuce leaf with pork and roll the leaf. This is to be eaten
with the fingers.  Recipe By     : Jo Anne Merrill  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 668 Calories From Fat: 510 Total Fat: 56.7g Cholesterol: 120.2mg Sodium: 1496.5mg Potassium: 879.9mg Carbohydrates: 17.9g Fiber: 3.8g Sugar: 4.8g Protein: 21g