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Ingredientes
- 2 x heads Boston lettuce dry Chinese mushrooms, 6-8 mushrooms
- 8 ounce waterchestnuts, canned
- 1/2 c. bamboo shoots
- 1 lb grnd pork
- 1 x egg
- 1 1/2 Tbsp. soy sauce
- 4 tsp cornstarch
- 2 Tbsp. dry sherry
- 3/4 c. chicken broth
- 1/2 tsp salt, to taste
- 1/4 c. corn oil
- 1 c. celery, chopped
Direcciones
- 1. Black mushrooms are optional. If using, soak in boiling water for 30 min, drain, cut off stems, and chop.
- 2. Wash lettuce, dry, and arrange 16-20 of the largest leaves on a serving plate, then chill. Use head lettuce if Boston lettuce is not
- available.
- 3. Mince the waterchestnuts and bamboo shoots; add in to liquid removed mushrooms. Set aside.
- 4. Mix together the pork, slightly beaten egg, soy sauce and 3 tsp. (1 Tbsp.) of the cornstarch. Set aside.
- 5. Combine sherry, 1/2 c. broth and salt. Add in remaining 1 tsp. cornstarch to the remaining 1/3 c. broth, blend well.
- 6. Heat a wok or possibly heavy skillet; add in oil to the warm skillet. Add in pork mix and cook, stirring constantly, about 5 min.
- 8. Add in mushroom mix; cook, stirring constantly, 2 min.
- 9. Stir in wine mix and the cornstarch mix.
- 10. Add in celery and stir till celery is heated through. If celery is chopped fine sufficient, it will not need any further cooking time.
- 11. Place meat on a serving dish. To serve, let each guest fill a lettuce leaf with pork and roll the leaf. This is to be eaten with the fingers.
- Serving Ideas : A delicious and unique Chinese entree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 504 | |
| Calories from Fat 349 | 69% |
| Total Fat 39.02g | 49% |
| Saturated Fat 11.09g | 44% |
| Trans Fat 0.04g | |
| Cholesterol 128mg | 43% |
| Sodium 805mg | 34% |
| Potassium 694mg | 20% |
| Total Carbs 13.44g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.3g | 2% |
| Protein 22.98g | 37% |
