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Stir-Fried Pork With Lettuce |
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Serves: 8
Print this Recipe
1 pound lean pork
1 cup water chestnuts
1 head lettuce
2 tablespoons oil
1/2 teaspoon salt
1 teaspoon soy sauce
Dash pepper
1/2 to 3/4 cup Stock, Chicken or favorite stock
1 teaspoon cornstarch
3 tablespoons water
1. Mince pork and water chestnuts. Separate lettuce leaves and crisp in ice water.
2. Heat oil. Add pork and water chestnuts and stir-fry a few times. Then sprinkle with salt, soy sauce and pepper, and stir-fry until pork loses its pinkness.
3. Stir in and heat stock quickly, then cook, covered, 2 to 3 minutes over medium heat.
4. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken.
5. Pour mixture into a serving bowl; arrange lettuce leaves on a serving dish.
TO EAT:
The diner places about 2 tablespoons of the mixture on a lettuce leaf, folds it over, rolls it up to enclose the filling, then picks it up with his fingers.
NOTE: This dish, usually served in summer, makes an excellent hors d'oeuvre.
VARIATION:
* For the pork and water chestnuts, substitute 2 boned squabs, 2 tablespoons pork, 6 dried black mushrooms (soaked), and 1/2 cup each of bamboo shoots and celery, all minced. In step 2, stir-fry 2 minutes. In step 3, cook, covered, 5 to 7 minutes. Pick up steps 4 and 5.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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