Minced Pork with Lettuce Leaves

Qi cai Song

25g Chinese dried mushrooms

1large iceberg lettuce

500g minced pork

12tablespoons groundnut or vegetable oil

2 tablespoons finely chopped garlic

125g fresh or canned water chestnuts, peeled if fresh, chopped

1red pepper, cored, deseeded and chopped

6tablespoons finely chopped spring onions

1tablespoon dark soy sauce

3tablespoons oyster sauce

1teaspoon sugar

1tablespoon light soy sauce

1tablespoon Shaoxing rice wine or dry sherry

2teaspoon salt

1teaspoon sugar

1egg white

2 tablespoons cold chicken stock

2 teaspoon sesame oil

freshly ground black pepper, to taste

In this southern Chinese dish,a savoury pork mixture is enclosed in cool, crisp lettuce leaves and served with smoky mushrooms and a tasty oyster sauce.

1. Soak the mushrooms in warm water for 20 minutes, drain them and squeeze out any excess liquid. Remove and discard the stems and chop the caps. Carefully separate the lettuce leaves and arrange on a platter.

2. Put the pork and all the marinade ingredients in a bowl and mix well.

3. Heat a wok until it is hot, then add the oil. When the oil is hot and slightly smoking, add the pork mixtureand stir-fry for 2 minutes. Add the garlic and stir-fry for a minute. Then add the water chestnuts, red pepper and spring onions and continue to stir-fry for 2 minutes until some of the liquid from the pork has evapo-rated. Add the soy sauce, oyster sauce and sugar and continue to stir-fry for 2 minutes over a high heat.

4. Mix well and serve with the lettuce leaves. Let each guest help him or herself by adding the mixture to the lettuce leaves. Serve as part of a Chinese meal with rice and other dishes.

qingquang

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