Lettuce Roll Delights
|Chinese pork sausages||2|
|Water chestnuts||1⁄4 Cup (4 tbs)|
|Iceberg lettuce head||1|
|Vegetable oil||2 Tablespoon|
|Ground pork||1⁄2 Pound|
|Bean sprouts||1⁄2 Pound|
|Soya sauce||1 Teaspoon|
|Oyster sauce||1 Tablespoon (15 Milliliter)|
|Black pepper||1⁄4 Teaspoon|
Soak the Chinese mushrooms in warm water for at least 30 minutes or until they are soft; rinse well and slice very thinly.
Finely slice the onion, Chinese sausages, celery and water chestnuts.
Separate the leaves of the lettuce and place them on a large platter.
Heat the vegetable oil in a wok or deep frying pan.
When it is very hot, add the pork, Chinese sausage and mushrooms.
stir fry until the pink colour disappears from the pork.
Add the celery, onion, water chestnuts and bean sprouts; stir fry vigorously for 3-5 minutes.
Gradually stir in the soya sauce, oyster sauce, salt and pepper.
If you prefer the mixture to be a little thicker, combine the cornstarch with a little cold water and mix well.
Add this mixture to the ingredients in the wok and slowly stir fry for another 1-2 minutes until the mixture has thickened.
Remove the mixture from the heat and place in a large serving bowl with several spoons.
The bowl of pork mixture should be served alongside the platter of lettuce leaves.
Each person will transfer some of the pork mixture on a lettuce leaf, fold it into a package and use with oyster sauce or soya sauce for dipping.