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Lettuce Blossom

1/2 ts Garlic; chop
1/2 lb Pork butt; minced
3/4 ts Salt
1 ts Sugar
1 tb Soy sauce
1/4 c Waterchestnuts; diced
1/4 c Bamboo shoots; diced
1/4 c Celery; diced
1/4 c Carrots; diced
1/4 c Brown onion; diced
2 Chinese dry black mushrooms
1/3 c Green peas

Prepare all ingredients before you begin cooking. Season pork with the salt, sugar and soy sauce. Soak mushrooms in water then drain and chop. Stir-fry all ingredients over high heat. Heat wok then add 2 tablespoons of salad oil. Stir fry all ingredients in order given. Next, drizzle 1 1/2 teaspoons of Chinese cooking wine down side of wok. Immediately add 1/2 teaspoon sesame oil, 2 tablespoons peanuts, finely chopped, and pepper to taste. Mix all the ingredients well. Wrap in lettuce leaves and serve. Serves 2-3.

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