![Lettuce Wraps with Dried Oysters](https://cdn.statically.io/img/www.foodandwine.com/thmb/bbd0mrG74QuwkLV9WDbE6acqMwU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/lettuce-wraps-with-dried-oysters-XL-CHINA0117-3b2db24c4d8944aaac3806fb41ba66ba.jpg)
This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
Ingredients
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6 dried black mushroom
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12 large dried oysters
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5 ounces (150 grams) ground (minced) pork
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1/4 teaspoon salt
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1 teaspoon cornstarch (cornflour)
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3 tablespoons vegetable oil
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1/4 ounces (10 grams) ginger (about 3/4-inch/2-cm-length piece), finely chopped
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2 shallots, finely chopped
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2 small carrots, finely chopped
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1 duck liver sausage, finely chopped
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1 tablespoon bean paste
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1 teaspoon oyster sauce
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2 tablespoons ginger juice
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1 teaspoon granulated sugar
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6 water chestnuts, finely chopped
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1/2 teaspoon sesame oil
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1 quantity puffed vermicelli (optional)
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1 head iceberg lettuce, leaves separated
Directions
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Put the mushrooms into a bowl, cover with cold water, and soak for at least 20 minutes, or until softened. Remove the mushrooms, squeeze dry, and discard the stems. Drain and finely chop.
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In a bowl, soak the oysters in cold water for 15 minutes, or until softened and thoroughly cleaned. Finely chop.
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Combine the pork, salt, and 2 tablespoons water in a separate bowl and marinate for 10 minutes. Mix in the cornstarch (cornflour).
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Heat 2 tablespoons vegetable oil in a wok or large skillet (frying pan) over medium-high heat, add the pork, and stir-fry for 3–5 minutes, or until cooked through. Transfer to a plate.
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Heat the remaining 1 tablespoon oil in the wok over medium-high heat, add the ginger and shallots, and stir-fry for 1 minute until fragrant. Stir in the oysters, mushrooms, carrots, sausage, bean paste, oyster sauce, ginger juice, sugar, pork, and water chestnuts. Toss well and mix in the sesame oil.
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Transfer the oyster mixture to a platter, garnish with puffed vermicelli, if using, and serve with the lettuce cups.