INGREDIENTS

INSTRUCTIONS

Separately soak dried oysters and dried mushrooms. Dice bamboo shoots,
water chestnuts and soaked mushrooms. Mince soaked oysters. Cut
lettuce in strips; arrange on a serving platter. In one cup, combine
sherry, salt, soy sauce and pepper. In another, blend cornstarch and
cold water to a paste. Heat oil. Add minced oysters and stir-fry a  few
times. Add diced vegetables; stir-fry 1 minute. Add sherry  mixture;
stir-fry 1 minute more. Add stock and heat quickly. Then  cook,
covered, 2 to 3 minutes over medium heat. Stir in cornstarch  paste to
thicken. Spoon mixture over lettuce and serve. VARIATIONS:  For the
diced vegetables, substitute 1 cup celery, 1 cup Chinese  cabbage and
1/2 cup snow peas, all minced. In step 3, add to the  sherry mixture 1
slice fresh ginger root, minced, and a few drops of  sesame oil. In
step 3, add to the cornstarch paste 1 tablespoon  oyster sauce, 1
teaspoon soy sauce and a few drops of hot sauce. In  step 4, add, with
the oysters, 1 cup lean pork, minced or ground.  Stir-fry until the
pork loses its pinkness; then add the vegetables.  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)
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Calories: 105
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 1.3mg
Sodium: 1114.2mg
Potassium: 164.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1g
Protein: 3.1g