Page 46 - BACGG CNY Flipbook V2 03032021

Ho See Soong Lettuce Wrap
Recipe from my Auntie Helen (Serves 36)

Ingredients and advanced prep (First
gather all ingredients; they are
underlined.)

1. Dried oysters, 12 oz. dry weight –
Soak oysters for 1-2 days. Then drain
and clean; cover with fresh water. Boil
with a little orange peel (optional) until
tender. Drain, saving the water. Dice
the oysters and set aside.
2. Dried Chinese black mushrooms, 3 oz.
dry weight – Soak the mushrooms until
soft. Then drain and clean. Squeeze out water and cut off the stems; then
dice. All diced ingredients should be of a uniform same size,
approximately ¼” x ¼”.
3. Bamboo shoots, whole, in the can, about 22 oz. net weight – Drain and
dice.
4. Water chestnuts, whole, in the can, about 24 oz. net weight – Drain and
dice.
5. Celery, 6 stalks or 14-16 oz. – Dice.
6. Yellow onions, 2 medium – Dice.
7. Ground pork or turkey, 2 pounds.
8. Lettuce Wraps - Use Iceberg lettuce, Butter Lettuce or Romaine Lettuce.

Instructions

1. Add 4 tsp soy sauce to the ground pork or turkey. Brown the meat in a
little oil in a large pot.
2. Add 2 tsp salt and ½ tsp black pepper.
3. Add in each of the diced ingredients to the meat, one at a time and mix
well after adding each ingredient. a. Oysters, b. Mushrooms, c. bamboo
shoots, d. celery, e. onions, f. water chestnut
4. Add 2 Tbsp oyster sauce, mix well
5. Add some oyster soaking water if the mixture seems dry.
6. Cover and cook for 5 minutes.
7. Mix well and stir in cornstarch thickener (2 Tbsp cornstarch, 2 Tbsp
water).
8. Cover and cook for 5 minutes.
9. Season to taste.
10. Serve hot, wrapped in lettuce, accompanied by hoisin sauce or let each
guest wrap their own with lettuce. Also delicious over rice.

Submitted by Janwyn Loy Funamura