| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 1 | lb | Lean pork |
| 1 | c | Water chestnuts |
| 1 | Head lettuce | |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | ts | Soy sauce |
| 1 | ds | Pepper (up to) |
| 3/4 | c | Stock |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
INSTRUCTIONS
1. Mince pork and water chestnuts. Separate lettuce leaves and crisp in ice water. 2. 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. 3. Stir in and heat stock quickly, then coOk, covered, 2 to 3 minutes over medium heat. 4. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. 5. 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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