Yield: 1 Servings
|¼ pounds||Bamboo shoots|
|½ pounds||Green beans|
|¾ cup||Roasted peanuts|
|4 tablespoons||Peanut oil|
|1 tablespoon||Minced garlic|
|1 pounds||Coarsely ground pork|
|1 tablespoon||Dry sherry|
|2 tablespoons||Oyster sauce|
|1 teaspoon||Sesame oil (Chinese kind)|
|¼ cup||Hoisin sauce|
Remove from the head of lettuce a dozen or more of the largest and crispest leaves. Set them aside in a serving bowl. Dice the bamboo shoots, water chestnuts, and green beans into ¼ inch cubes. Mince the peanuts and set aside with the bamboo shoots and water chestnuts.
Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. Maintain high heat throughout the cooking process. Add 2 tablespoons of the peanut oil, ½ teaspoon of the salt, and the garlic.
Stir for about 30 seconds or until the odor of the garlic has become pungent. Add the pork and the sherry. Stir-fry for 1 minute or until the pork is completely gray. Remove the pork to a warm platter.
Reheat the pan. Add the remaining peanut oil and the remaining salt. Just before the oil begins to smoke, (never have figured out how to determine this <G>) add the green beans and stir fry for 1 minute. Add the water.
Cover and cook for ½ minute.
Uncover the pan and add the bamboo shoots, water chestnuts, peanuts, oyster sauce, and the pork. Stir-fry for 1½ minutes. Just before removing the pan from the heat stir in the sesame oil.
Each participant serves herself by taking a lettuce leaf, spreading it with hoisin sauce, putting about 2 tablespoons of the pork mixture in the centre of the leaf, and wrapping the leaf around the filling. Eat finger-fashion.
One can use asparagus rather than beans or chicken rather than pork - I've also used shrimp.
Posted to recipelu-digest Volume 01 Number 229 by "sasha" <sasha@...> on Nov 9, 1997