I promised my friend Jenn I would post the recipes I tried last week.  Here’s the first one:

Oriental Pork in Lettuce Cups


1 tsp. sesame oil

1 tbsp. peanut oil

1/4 kg. pork fillets, cut into thin strips

1 onion, peeled and sliced

4 dried Chinese mushrooms, soaked, blanched, and sliced into strips

1/4 c. sliced button mushrooms

1 carrot, peeled and julienned

1 c. bean sprouts

1 clove garlic, crushed

4 shallots, chopped

1 tsp. fresh grated ginger

2 tsp. cornstarch dispersed in 3 tbsp. water

4 tbsp. oyster sauce

4 tbsp. sweet sherry

8 small lettuce cups, washed and drained

Heat sesame and peanut oils in wok or frying pan.  Stir-fry the pork and cook over high heat for 5 minutes until browned.  Lower heat.

Add onions, mushrooms, carrot, sprouts, garlic, shallots, and ginger and cook, stirring over heat for 2 minutes longer.  Add cornstarch mixture.  Cook, stirring until mixture boils and thickens.  Add the remaining ingredients except lettuce cups.  Remove from heat and spoon into lettuce cups.  Serve immediately.

I cooked this again last night because it can be easily prepared.  Actually, the cooking time is much shorter than the time it takes to prepare all the ingredients (i.e., peeling, slicing, chopping).  There was some leftover tofu in the fridge which i added to the dish.  More protein!  Although dinner was a bit late last night, it was pretty satisfying… even Enzo ate more than his usual share. 🙂