Recipe - Stir-Fried Pork With Oysters And Lettuce

12 Dried oysters
One half pound Lean pork
One half cup Bamboo shoots
6 Water chestnuts
2 sl Fresh ginger root
1 Head lettuce
2 tablespoon Oil
One half teaspoon Salt
1 tablespoon Soy sauce
1 tablespoon Sherry

1. Soak dried oysters, then trim, discarding muscle.

2. Separately mince pork, bamboo shoots, water chestnuts, ginger root
and soaked oysters. Separate lettuce leaves and crisp in ice water.

3. Heat oil. Add salt, then ginger root; stirfry a few times. Add pork
and stirfry until it loses its pinkness. Sprinkle with soy sauce and
sherry. Stirfry 1 minute more.

4. Add minced oysters, water chestnuts and bamboo shoots. Stirfry
another 2 minutes. Remove from pan.

5. Serve as in step 5 above, or place lettuce on a serving dish with
pork mixture arranged on top.

VARIATIONS: For the bamboo shoots, substitute celery, or string beans,
parboiled, then minced.

For the ginger root, substitute One half garlic clove, minced.

Before stirfrying, toss the pork in a mixture of 1 teaspoon cornstarch,
2 teaspoons sherry, 2 teaspoons soy sauce and One fourth teaspoon sugar. (Omit the
soy sauce and sherry in step 3.)

In step 3, omit the soy sauce and sherry. In step 4, stirfry mixture 1
minute, then stir in and quickly heat One half cup stock and 2 tablespoons
oyster sauce. Cook, covered, 3 minutes over medium heat; then stir in a
cornstarch paste to thicken.

In step 5, sprinkle hoisin sauce over pork mixture.

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