1 oz (28g) dried
Chinese mushrooms, soaked in warm water 20 minutes
2 tsp (10ml) oil
¼ lb (110g) ground
pork
2 oz (60g) bamboo
shoots, finely chopped
2 oz (60g) water
chestnuts, finely chopped
3 green onions,
finely chopped
7 oz (200g) can
crab, drained and flaked
1 tsp (5ml) sesame
oil
2 tsp (10ml) soy
sauce
1 tsp (5ml) oyster
sauce
1 tbsp (15ml)
sherry
1 head iceberg
lettuce, washed and dried
Method:
Drain mushrooms,
remove stems and chop mushroom caps finely.
Heat oil in a wok
and stir-fry pork until golden. Stir in mushrooms,
water chestnuts, bamboo shoots, green onions and
crab. Cooked 1 minute. Combine sesame oil, soy
sauce, oyster sauce and sherry and stir into pork
mixture.
Place 3 level tbsp
of the mixture into the center of each lettuce leaf.
Fold in the ends of the lettuce leaf and roll up to
form a neat parcel.
