Lettuce Wraps
Note: Because we all love this recipe and hope to have a bit leftover, I usually use 1 - 1 1/2 lbs of pork, and everything proportionately more using a whole can of shoots and chestnuts, 2 sausages, and several mushrooms)
(Auntie May's original recipe via Nancy)
One head iceberg lettuce - cored and leaves separated
Mix and marinate for 20 mins:
- 3/4 ground pork
- 1/2 tsp salt
- 2 tsp cornstarch
- 1 tsp cooking wine
Chop finely:
- Chinese mushrooms
- Chinese sausage
- water chestnuts
- bamboo shoots
Fry small amount of rice vermicelli and place in a serving dish.
Fry Chinese sausage and mushrooms.
Add pork and fry until no longer pink, then add shoots and chestnuts.
When all cooked, add a touch of oyster sauce, 3/4 tsp sugar, and serve on bed of vermicelli
Dipping sauce: hoisin mixed with a little soy and sugar
Note: Because we all love this recipe and hope to have a bit leftover, I usually use 1 - 1 1/2 lbs of pork, and everything proportionately more using a whole can of shoots and chestnuts, 2 sausages, and several mushrooms)
(Auntie May's original recipe via Nancy)
One head iceberg lettuce - cored and leaves separated
Mix and marinate for 20 mins:
- 3/4 ground pork
- 1/2 tsp salt
- 2 tsp cornstarch
- 1 tsp cooking wine
Chop finely:
- Chinese mushrooms
- Chinese sausage
- water chestnuts
- bamboo shoots
Fry small amount of rice vermicelli and place in a serving dish.
Fry Chinese sausage and mushrooms.
Add pork and fry until no longer pink, then add shoots and chestnuts.
When all cooked, add a touch of oyster sauce, 3/4 tsp sugar, and serve on bed of vermicelli
Dipping sauce: hoisin mixed with a little soy and sugar