Hou See Soong

Ingredients

Oysters

• 4 ounces dried oysters
• 1 tablespoon vegetable oil
• 1/2 inch piece ginger, peeled and minced
• 1/2 pound ground pork
• 2 large dried shiitake mushrooms, soaked, finely diced
• 1/4 cup minced bamboo shoots, finely diced
• 1/4 cup water chestnuts, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup green onion, minced
• Cilantro leaves, for garnish
• 1/8 to 1/4 cup of crushed roasted peanuts (optional)
• Lettuce leaves
• Hoisin sauce, for dipping (optional)

Sauce

• 1 tablespoon soy sauce
• 2 tablespoons sherry
• 2 tablespoons soaking water from oysters
• 1 tablespoon granulated sugar
  

Instructions

1. Soak oysters in water at least 6 hours, or overnight. Drain well, reserving 2 tablespoons of soaking water. Remove any stringy parts, then dice.
2. Combine sauce ingredients ; set aside.
3. Heat oil in a large skillet or wok. Add ginger and stir-fry until fragrant. Add pork and stir-fry until no longer pink. Stir in diced oysters, then bamboo shoots, water chestnuts, celery and green onion. Add sauce; stir-fry 2 minutes. Taste and adjust seasonings.
4. Serve on a platter, garnished with cilantro and peanuts, with lettuce on the side. Spoon mixture onto a lettuce leaf, roll up and dip in hoisin.

Serves 4.

Approximate nutritional analysis, per serving, without hoisin or peanuts: 270 calories, 17 g total fat, 5 g saturated fat, 75 mg cholesterol, 120 mg sodium, 10 g carbohydrate, 18 g protein