Pork In Lettuce Leaves
|Boneless pork loin/Pork leg||1 1⁄4 Pound|
|Soy sauce||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Celery stalks||4 Medium, measuring about 2 cups|
|Green onions||4 , along with tops|
|Canned mushroom||4 Ounce, along with stems and pieces|
|Hot water||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon||1 Teaspoon|
|Cold water||2 Tablespoon|
|Lettuce leaves||8 Large|
Trim fat from pork.
Cut pork with grain into 2-inch strips.
Cut strips across grain into 1/8- inch slices.
Stack slices and cut into thin strips.
Toss pork, 1 teaspoon cornstarch, 1 teaspoon soy sauce, the salt and pepper; cover and refrigerate 30 minutes.
Heat oil in 12-inch skillet or wok over high heat until hot.
Add pork and garlic.
Cook and stir until pork is no longer pink, about 8 minutes.
Add celery, onions and mushrooms.
Cook and stir 1 minute.
Mix 1/4 cup hot water and the chicken bouillon; stir into pork mixture.
Mix cornstarch, 1 teaspoon soy sauce and the cold water; gradually stir into pork mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; remove from heat.
Divide pork mixture among lettuce leaves, placing it at stem end of each lettuce leaf.
Roll leaf around pork mixture, folding in sides.