Pork and Lettuce Rolls

Generally, meat filling and lettuce leaves are served separately: guests fill and roll their own lettuce leaves.

1 oz (28 g) dried Chinese mushrooms,

soaked in warm water 20 minutes
2 tsp (10 mL) oil
¼ lb (110 g) ground pork
1 oz (60 g) water chestnuts, finely chopped
2 oz (60 g) bamboo shoots, finely chopped
3 green onions, finely chopped
7 oz (200 g) can crab, drained and flaked
1 tsp (5 mL) sesame oil
1 tsp (5 mL) oyster sauce
1 tbsp (15 mL) sherry
1 head iceberg lettuce, washed and cried

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.
Serves 4