| 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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