| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | China, Archived | 2 | Servings |
INGREDIENTS
| 1/2 | ts | Garlic; chop |
| 1/2 | lb | Pork butt; minced |
| 3/4 | ts | Salt |
| 1 | ts | Sugar |
| 1 | tb | Soy sauce |
| 1/4 | c | Waterchestnuts; diced |
| 1/4 | c | Bamboo shoots; diced |
| 1/4 | c | Celery; diced |
| 1/4 | c | Carrots; diced |
| 1/4 | c | Brown onion; diced |
| 2 | Chinese dry black mushrooms | |
| 1/3 | c | Green peas |
INSTRUCTIONS
Recipe by: Jo Merrill Prepare all ingredients before you begin cooking. Season pork with the salt, sugar and soy sauce. Soak mushrooms in water then drain and chop. Stir-fry all ingredients over high heat. Heat wok then add 2 tablespoons of salad oil. Stir fry all ingredients in order given. Next, drizzle 1 1/2 teaspoons of Chinese cooking wine down side of wok. Immediately add 1/2 teaspoon sesame oil, 2 tablespoons peanuts, finely chopped, and pepper to taste. Mix all the ingredients well. Wrap in lettuce leaves and serve. Serves 2-3. Recipe from Yet Wah in the Glasshouse Center in San Diego, California---Jo Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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