1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent

No photo yet. Be the first to email us a picture.

Posted by Prabhath D. Dasanayaka on October 31, 1999 at 06:48:17

SERVES 4:

1 1/2 CUPS GROUND PORK OR CHICKEN
1 TBSP FINELY CHOPPED CHINESE MUSHROOMS
1 TBSP FINELY CHOPPED WATER CHESTNUTS
SALT AND PEPPER
PINCH SUGAR
1 TSP LIGHT SOY SAUCE
1 TSP CHINESE RICE WINE OR DRY SHERRY
1 TSP CORNSTARCH
2-3 TBSP VEGETABLE OIL
1/2 TSP FINELY CHOPPED GIGERROOT
1 TSP FINELY CHOPPED SCALLIONS
1 TBSP FINELY CHOPPED SZECHUAN PRESERVED VEGETABLES (OPTIONAL)
1 TBSP OYSTER SAUCE
A FEW DROPS SESAME OIL
8 CRISP LETTUCE LEAVES, TO SERVE

STEP 1:
MIX THE GROUND MEAT WITH THE MUSHROOMS, WATER CHESTNUTS,SALT,PEPPER,SUGAR,SOY
SAUCE, WINE AND CORNSTARCH.

STEP 2:
HEAT THE OIL IN A PREHEATED WOK OR SKILLET. ADD THE GINGER AND SCALLIONS
FOLLOWED BY THE MEAT. STIR-FRY FOR 1 MINUTE.

STEP 3:
ADD THE SZECHUAN PRESERVED VEGETABLES AND CONTINUE STIRRING FOR 1 MORE MINUTE.
ADD THE OYSTER SAUCE AND SESAME OIL, BLEND WELL AND COOK FOR 1 MOREMINUTE.
REMOVE TO A WARMED SERVING DISH.

STEP 4:
TO SERVE: PLACE 2-3 TABLESPOONS OF THE MIXTURE ON A LETTUCE LEAF AND ROLL IT UP
TIGHTLY TO FORM A SMALL PARCEL. Print this recipe       Email this recipe