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Lettuce blossom
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1/2
| tsp | Garlic, chop | | 1/2
| lbs | Pork butt, minced | | 3/4
| tsp | Salt | | 1
| tsp | Sugar | | 1
| tbsp | Soy sauce | | 1/4
| cup | Waterchestnuts, diced | | 1/4
| cup | Bamboo shoots, diced | | 1/4
| cup | Celery, diced | | 1/4
| cup | Carrots, diced | | 1/4
| cup | Brown onion, diced | | 2
| | Chinese dry black mushrooms | | 1/3
| cup | Green peas |
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Procedures:
| 1 | Recipe by: jo merrill prepare all ingredients before you begin cooking. | | 2 | Season pork with the salt, sugar and soy sauce. | | 3 | Soak mushrooms in water then drain and chop. | | 4 | Stir-fry all ingredients over high heat. | | 5 | Heat wok then add 2 tablespoons of salad oil. | | 6 | Stir fry all ingredients in order given. | | 7 | Next, drizzle 1 ?teaspoons of chinese cooking wine down side of wok. | | 8 | Immediately add ?teaspoon sesame oil, 2 tablespoons peanuts, finely chopped, and pepper to taste. | | 9 | Mix all the ingredients well. | | 10 | Wrap in lettuce leaves and serve. | | 11 | Serves 2-Recipe from yet wah in the glasshouse center in san diego, california---jo merril |
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