Recipe - Lettuce Blossom

One half teaspoon Garlic; chop
One half pound Pork butt; minced
Three fourths teaspoon Salt
1 teaspoon Sugar
1 tablespoon Soy sauce
One fourth cup Waterchestnuts; minced
One fourth cup Bamboo shoots; minced
One fourth cup Celery; minced
One fourth cup Carrots; minced
One fourth cup Brown onion; minced
2 Chinese dry black mushrooms
1/3 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. Stirfry all ingredients over high heat. Heat wok then
add 2 tablespoons of salad oil. Stir fry all ingredients in order given.
Next, drizzle 1 One half teaspoons of Chinese cooking wine down side of wok.
Immediately add One half teaspoon sesame oil, 2 tablespoons peanuts, finely
chopped, and pepper to taste. Mix all the ingredients well. Wrap in
lettuce leaves and serve. Serves 23. Recipe from Yet Wah in the
Glasshouse Center in San Diego, CaliforniaJo Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip