Lettuce packages

Yield: 1 Servings

Measure Ingredient
1 \N Head lettuce
¼ pounds Bamboo shoots
12 \N Water chestnuts
½ pounds Green beans
¾ cup Roasted peanuts
4 tablespoons Peanut oil
1 teaspoon Salt
1 tablespoon Minced garlic
1 pounds Coarsely ground pork
1 tablespoon Dry sherry
¼ cup Water
2 tablespoons Oyster sauce
1 teaspoon Sugar
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

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