Lettuce blossom

Yield: 2 Servings

Measure Ingredient
½ teaspoon Garlic; chop
½ pounds Pork butt; minced
¾ teaspoon Salt
1 teaspoon Sugar
1 tablespoon Soy sauce
¼ cup Waterchestnuts; diced
¼ cup Bamboo shoots; diced
¼ cup Celery; diced
¼ cup Carrots; diced
¼ cup Brown onion; diced
2 \N Chinese dry black mushrooms
⅓ cup Green peas

Recipe by: Jo Merrill Prepare all ingredients before you begin cooking. Season pork with the salt, sugar and soy sauce. Soak mushrooms in water then drain and chop. Stir-fry all ingredients over high heat. Heat wok then add 2 tablespoons of salad oil. Stir fry all ingredients in order given. Next, drizzle 1½ teaspoons of Chinese cooking wine down side of wok. Immediately add ½ teaspoon sesame oil, 2 tablespoons peanuts, finely chopped, and pepper to taste. Mix all the ingredients well. Wrap in lettuce leaves and serve. Serves 2-3. Recipe from Yet Wah in the Glasshouse Center in San Diego, California---Jo Merrill

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