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Chicken and Pork In Lettuce

1/2 lb Pork; coarsely chopped
1/2 lb Boneless skinless chicken; coarsely chopped
3 tb Peanut oil; for chowing meats
1 ts Salt
2 tb Peanut oil; for chowing eggs
3 Eggs; beaten
1 oz Black tree-ear fungus; see * Note
1 tb Oyster sauce
1 tb Sesame oil
3 Green onions; chopped
1 Iceberg lettuce head; separate into leaves


Marinade:
2 tb Light soy sauce
1 Egg white; beaten
1 tb Cornstarch
1 tb Dry sherry or Chinese rice wine
1/2 ts Freshly grated ginger


* Note: Can be found in Oriental markets. Soak in fresh water for 1 hour.


Chop the meats and marinate ONLY THE PORK in the marinade mixture for 15 minutes. Heat a wok and add the oil and salt. Chow (stir-fry) the chicken first, just until barely done, and remove. Add the pork along with the marinade and chow until done to taste. Remove. Heat the wok again and add the oil for the eggs. Beat the eggs and chow over medium heat so they become scrambled but not dry. Chop them up in the wok with the wok paddle and remove to a plate. Add the remaining ingredients except the lettuce to the wok and chow until the fungus is hot. Add the pork, chicken and eggs to the mixture and toss until all is hot. Remove to a serving bowl. Serve by wrapping a few tablespoons of the meat mixture in a lettuce leaf. This recipe serves 6 as part of a Chinese meal.


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