Pork and Lettuce Rous Recipe
Ingredients
| Chinese mushrooms | 1 Ounce, soaked | |
| Oil | 2 Teaspoon | |
| Ground pork | 1/4 Pound | |
| Water chestnuts | 2 Ounce, finely chopped | |
| Bamboo shoots | 2 Ounce, finely chopped | |
| Green onions | 3 , finely chopped | |
| Crab | 7 Ounce, drained, flaked | |
| Sesame oil | 1 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| Oyster sauce | 1 Teaspoon | |
| Sherry | 1 Tablespoon | |
| 1 head iceberg lettuce, washed and dried | ||
Directions
1 Drain mushrooms, remove stems and chop mushroom caps finely.
2 Heat oil in a wok and stir-fry pork until golden. Stir in mushrooms, water chestnuts, bamboo shoots, green onions and crab. Cook 1 minute. Combine sesame oil, soy sauce, oyster sauce and sherry and stir into pork mixture.
3 Place 3 level tbsp (45 mL) of the mixture into the center of each lettuce leaf. Fold in the ends of the lettuce leaf and roll up to form a neat parcel.
2 Heat oil in a wok and stir-fry pork until golden. Stir in mushrooms, water chestnuts, bamboo shoots, green onions and crab. Cook 1 minute. Combine sesame oil, soy sauce, oyster sauce and sherry and stir into pork mixture.
3 Place 3 level tbsp (45 mL) of the mixture into the center of each lettuce leaf. Fold in the ends of the lettuce leaf and roll up to form a neat parcel.
Chef
