Print Recipe

Hou See Soong




  • 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)


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


  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


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.