Pork and Lettuce Rous
|Dried chinese mushrooms||1 Ounce, soaked in warm water 20 minutes (28 Gram)|
|Oil||10 Milliliter (2 Teaspoon)|
|Ground pork||1⁄4 Pound (110 Gram)|
|Water chestnuts||2 Ounce, finely chopped (60 Gram)|
|Bamboo shoots||2 Ounce, finely chopped (60 Gram)|
|Green onions||3 , finely chopped|
|Canned crab||7 Ounce, drained and flaked (200 Gram)|
|Sesame oil||5 Milliliter (1 Teaspoon)|
|Soy sauce||10 Milliliter (2 Teaspoon)|
|Oyster sauce||5 Milliliter (1 Teaspoon)|
|Sherry||15 Milliliter (1 Tablespoon)|
|Iceberg lettuce head||1 , washed and dried|
1 Drain mushrooms, remove stems and chop mushroom caps finely.
2 Heat oil in a wok and stir-fry pork until golden. Stir in mushrooms, water chestnuts, bamboo shoots, green onions and crab. Cook 1 minute. Combine sesame oil, soy sauce, oyster sauce and sherry and stir into pork mixture.
3 Place 3 level tbsp (45 mL) 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.