Hou See Soong

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  • 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