INGREDIENTS

INSTRUCTIONS

Soak dried oysters, then trim, discarding muscle. Separately mince
pork, bamboo shoots, water chestnuts, ginger root and soaked oysters.
Separate lettuce leaves and crisp in ice water. Heat oil. Add salt,
then ginger root; stir-fry a few times. Add pork and stir-fry until  it
loses its pinkness. Sprinkle with soy sauce and sherry. Stir-fry 1
minute more. Add minced oysters, water chestnuts and bamboo shoots.
Stir-fry another 2 minutes. Remove from pan. Serve as in step 5  above,
or place lettuce on a serving dish with pork mixture arranged  on top.
VARIATIONS: For the bamboo shoots, substitute celery, or string beans,
parboiled, then minced.  For the ginger root, substitute 1/2 garlic
clove, minced.  Before stir-frying, toss the pork in a mixture of 1
teaspoon  cornstarch, 2 teaspoons sherry, 2 teaspoons soy sauce and 1/4
teaspoon sugar. (Omit the soy sauce and sherry in step 3.)  In step 3,
omit the soy sauce and sherry. In step 4, stir-fry mixture  1 minute,
then stir in and quickly heat 1/2 cup stock and 2  tablespoons oyster
sauce. Cook, covered, 3 minutes over medium heat;  then stir in a
cornstarch paste to thicken.  In step 5, sprinkle hoisin sauce over
pork mixture.  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: 73
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 18.7mg
Sodium: 227.3mg
Potassium: 131.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 6.7g