Chinese Pork Lettuce Rolls

Ingredients

2 heads boston lettuce 1 dried chinese mushrooms -- 6 8 mushrooms 8 oz waterchestnuts -- canned 1/2 cup bamboo shoots 1 lb ground pork 1 egg 1 1/2 tbsp soy sauce 4 tsp cornstarch 2 tbsp dry sherry 3/4 cup chicken broth 1/2 tsp salt -- to taste 1/4 cup corn oil 1 cup celery -- minced	Advertisements

Preparation
 
1. Black mushrooms are optional. If using, soak in boiling water for
30 minutes, drain, cut off stems, and chop. 2. Wash lettuce, dry, and
arrange 16-20 of the largest leaves on a serving plate, then
refrigerate. Use head lettuce if Boston lettuce is not available. 3.
Mince the waterchestnuts and bamboo shoots; add to drained mushrooms.
Set aside. 4. Mix together the pork, slightly beaten egg, soy sauce
and 3 teaspoons (1 tablespoon) of the cornstarch. Set aside. 5.
Combine sherry, 1/2 cup broth and salt. Add remaining 1 teaspoon
cornstarch to the remaining 1/3 cup broth, blend well. 6. Heat a wok
or heavy skillet; add oil to the hot skillet. Add pork mixture and
cook, stirring constantly, about 5 minutes. 8. Add mushroom mixture;
cook, stirring constantly, 2 minutes. 9. Stir in wine mixture and the
cornstarch mixture. 10. Add celery and stir until celery is heated
through. If celery is minced fine enough, it won t need any further
cooking time. 11. Place meat on a serving dish. To serve, let each
guest fill a lettuce leaf with pork and roll the leaf. This is to be
eaten with the fingers.

Recipe By : Jo Anne Merrill

 

 
Servings: 4

 

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