INGREDIENTS

INSTRUCTIONS

Preparation:
Remove from the head of lettuce a dozen or more of the largest and crispest
leaves. Set them aside in a serving bowl. Dice the bamboo shoots, water
chestnuts, and green beans into 1/4 inch cubes. Mince the peanuts and set
aside with the bamboo shoots and water chestnuts.
Cooking:
Heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Maintain high heat throughout the cooking process. Add
2 tablespoons of the peanut oil, 1/2 teaspoon of the salt, and the garlic.
Stir for about 30 seconds or until the odor of the garlic has become
pungent. Add the pork and the sherry. Stir-fry for 1 minute or until the
pork is completely gray. Remove the pork to a warm platter.
Reheat the pan. Add the remaining peanut oil and the remaining salt. Just
before the oil begins to smoke, (never have figured out how to determine
this <G>) add the green beans and stir fry for 1 minute. Add the water.
Cover and cook for 1/2 minute.
Uncover the pan and add the bamboo shoots, water chestnuts, peanuts, oyster
sauce, and the pork. Stir-fry for 1 1/2 minutes. Just before removing the
pan from the heat stir in the sesame oil.
Each participant serves herself by taking a lettuce leaf, spreading it with
hoisin sauce, putting about 2 tablespoons of the pork mixture in the centre
of the leaf, and wrapping the leaf around the filling. Eat finger-fashion.
One can use asparagus rather than beans or chicken rather than pork - I've
also used shrimp.
Posted to recipelu-digest Volume 01 Number 229 by "sasha"
<sasha@worldchat.com> on Nov 9, 1997

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