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