Fast Lettuce Wraps
eight ounces boneless lean pork or rooster
1/2 cup drained sliced bamboo shoots
6 inexperienced onions
1/2 cup drained water chestnuts
1 can (6 1/2 ounce) crab meat
1/2 cup chopped mushrooms
1 tablespoon vegetable oil
2 tablespoons dry sherry
2 teaspoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
9 Iceberg lettuce leaves
Chop (finely) the pork (or rooster), mushrooms, bamboo shoots, water chestnuts and onions. Drain and flake the crab meat.
Warmth the vegetable oil in a wok over excessive warmth. Stir fry the pork within the oil (6 to eight minutes) till golden brown. Add mushrooms, bamboo shoots, water chestnuts, onions and crab meat. Stir fry 1 minute.
Mix sherry, sesame oil, oyster sauce and soy sauce. Stir into the pork combination. Take away from warmth.
Place about 1/three cup of the pork combination onto the middle of every lettuce leaf. Fold ends and sides of the lettuce leaves over the filling and roll up. Switch to a serving plate. If most popular, the pork combination and the lettuce leaves could also be served individually and rolled up on the desk.
Makes 9 rolls (be aware: the favored Chili’s recipe is served with a sauce just like this peanut sauce).