Recipe - Stir-Fried Pork With Lettuce

1 pound Lean pork
1 cup Water chestnuts
1 Head lettuce
2 tablespoon Oil
One half teaspoon Salt
1 teaspoon Soy sauce
1 ds Pepper
One half (up to)
Three fourths cup Stock
1 tablespoon Cornstarch
3 tablespoon Water

1. Mince pork and water chestnuts. Separate lettuce leaves and crisp in
ice water.

2. Heat oil. Add pork and water chestnuts and stirfry a few times. Then
sprinkle with salt, soy sauce and pepper, and stirfry 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. For the lettuce, use either Romaine or Boston.

VARIATION: For the pork and water chestnuts, substitute 2 boned squabs,
2 tablespoons pork, 6 dried black mushrooms (soaked), and One half cup each of
bamboo shoots and celery, all minced. In step 2, stirfry 2 minutes. In
step 3, cook, covered, 5 to 7 minutes. Pick up steps 4 and 5.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.