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Hou See Soong





  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


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