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hou See Soong 4 Ounces Dried Oysters
1 Tablespoon Vegetable Oil
1/2 Inch Piece Ginger, Peeled And Minced
1/2 Pound Ground Pork
2 Large Dried Shiitake Mushrooms, Soaked, Finely Diced
1/4 Cup Minced Bamboo Shoots, Finely Diced
1/4 Cup Water Chestnuts, Finely Diced
1/4 Cup Celery, Finely Diced
1/4 Cup Green Onion, Minced
cilantro Leaves, For Garnish
1/8 To 1/4 Cup Of Crushed Roasted Peanuts (optional)
lettuce Leaves
hoisin Sauce, For Dipping (optional) sauce
1 Tablespoon Soy Sauce
2 Tablespoons Sherry
2 Tablespoons Soaking Water From Oysters
1 Tablespoon Granulated Sugar soak Oysters In Water At Least 6 Hours, Or Overnight. Drain Well, Reserving 2 Tablespoons Of Soaking Water. Remove Any Stringy Parts, Then Dice. combine Sauce Ingredients; Set Aside. heat Oil In A Large Skillet Or Wok. Add Ginger And Stir-fry Until Fragrant. Add Pork And Stir-fry Until No Longer Pink. Stir In Diced Oysters, Then Bamboo Shoots, Water Chestnuts, Celery And Green Onion. Add Sauce; Stir-fry 2 Minutes. Taste And Adjust Seasonings. serve On A Platter, Garnished With Cilantro And Peanuts, With Lettuce On The Side. Spoon Mixture Onto A Lettuce Leaf, Roll Up And Dip In Hoisin. serves 4. approximate Nutritional Analysis, Per Serving, Without Hoisin Or Peanuts: 270 Calories, 17 G Total Fat, 5 G Saturated Fat, 75 Mg Cholesterol, 120 Mg Sodium, 10 G Carbohydrate, 18 G Protein |
