Chinese pork-lettuce rolls
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Chinese pork-lettuce rolls
  Chinese    Rolls  
Last updated 6/12/2012 1:14:52 AM. Recipe ID 43978. Report a problem with this recipe.
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      Title: Chinese pork-lettuce rolls
 Categories: Chinese, Pork & ham, Breads, Muffins & r
      Yield: 4 Servings
      2    Heads Boston lettuce
           Dried Chinese mushrooms --
      6    8 mushrooms
      8 oz Waterchestnuts -- canned
    1/2 c  Bamboo shoots
      1 lb Ground pork
      1    Egg
  1 1/2 tb Soy sauce
      4 ts Cornstarch
      2 tb Dry sherry
    3/4 c  Chicken broth
    1/2 ts Salt -- to taste
    1/4 c  Corn oil
      1 c  Celery -- minced
  1. Black mushrooms are optional. If using, soak in boiling water for
  30 minutes, drain, cut off stems, and chop. 2. Wash lettuce, dry, and
  arrange 16-20 of the largest leaves on a serving plate, then
  refrigerate. Use head lettuce if Boston lettuce is not available. 3.
  Mince the waterchestnuts and bamboo shoots; add to drained mushrooms.
  Set aside. 4. Mix together the pork, slightly beaten egg, soy sauce
  and 3 teaspoons (1 tablespoon) of the cornstarch. Set aside. 5.
  Combine sherry, 1/2 cup broth and salt. Add remaining 1 teaspoon
  cornstarch to the remaining 1/3 cup broth, blend well. 6. Heat a wok
  or heavy skillet; add oil to the hot skillet. Add pork mixture and
  cook, stirring constantly, about 5 minutes. 8. Add mushroom mixture;
  cook, stirring constantly, 2 minutes. 9. Stir in wine mixture and the
  cornstarch mixture. 10. Add celery and stir until celery is heated
  through. If celery is minced fine enough, it won't need any further
  cooking time. 11. Place meat on a serving dish. To serve, let each
  guest fill a lettuce leaf with pork and roll the leaf. This is to be
  eaten with the fingers.

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Recipe ID 43978 (Apr 03, 2005)

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