INGREDIENTS

INSTRUCTIONS

1. 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. 11. 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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