Frank's Recipes! Sang Choy Bow

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Sang Choy Bow

30g dried shiitake mushrooms
45g water chestnuts
60g bamboo shoots
3 scallions
1 small can crab
2 tspns oil
125g minced pork (or beef)
1 tspn sesame oil
2 tspn soy sauce
1 tspn oyster sauce
1 Tbspn dry sherry
1 head lettuce washed and dried

Cover mushrooms with very hot water, stand 20 mins, drain, remove stems and chop mushroom caps finely. Very finely chop water chestnuts, bamboo shoots, and scallions. Drain and flake crab. Heat oil in wok and stir fry pork till golden. Stir in mushrooms, water chestnuts, bamboo shoots, shallots and crab. Cook 1 minute. Combine sesame oil, soy sauce and sherry and stir into the mixture. Place 2 level teaspoons of the mixture into the centre of each lettuce leaf. Fold in the ends of the leaf and roll up to form a neat parcel. Generally meat filling and lettuce are served separately, guests fill and roll their own.