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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 8 Servings

INGREDIENTS

1 lb Lean pork
1 c Water chestnuts
1 Head lettuce
2 T Oil
1/2 t Salt
1 t Soy sauce
1 ds Pepper
1/2 up to
3/4 c Stock
1 T Cornstarch
3 T Water

INSTRUCTIONS

Mince pork and water chestnuts. Separate lettuce leaves and crisp in
ice water. Heat oil. Add pork and water chestnuts and stir-fry a few
times. Then sprinkle with salt, soy sauce and pepper, and stir-fry
until pork loses its pinkness. Stir in and heat stock quickly, then
coOk, covered, 2 to 3 minutes over medium heat. Meanwhile blend
cornstarch and cold water to a paste, then stir in to thicken. Pour
mixture into a serving bowl; arrange lettuce leaves on a serving dish.
TO EAT: The diner places about 2 tablespoons of the mixture on a
lettuce leaf, folds it over, rolls it up to enclose the filling, then
picks it up with his fingers.  NOTE: This dish, usually served in
summer, makes an excellent hors  d'oeuvre. For the lettuce, use either
Romaine or Boston.  VARIATION: For the pork and water chestnuts,
substitute 2 boned  squabs, 2 tablespoons pork, 6 dried black mushrooms
(soaked), and 1/2  cup each of bamboo shoots and celery, all minced. In
step 2, stir-fry  2 minutes. In step 3, cook, covered, 5 to 7 minutes.
Pick up steps 4  and 5.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 131
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 38.8mg
Sodium: 515mg
Potassium: 290.3mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: 13.9g


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