Ingredients:
For minced pork
- 1 piece pork shoulder or boneless pork chop, about 2 - 2 1/2 lb (1.0 - 1.25 kg);
- 8 or 9 shiitake mushrooms, about 1 oz (30 g);
- 11 or 12 median size dry oysters, about 4 oz (125 g)
- 1 1/2 tablespoons minced ginger, (1 piece ginger, about 4 oz (120 g), peel and mince);
- 2 tablespoons vegetable oil;
- 12 iceberg lettuce leaves.
For marinate
- 1/2 teaspoon corn starch;
- 1 teaspoon liquid aminos/soy sauce;
- 2 teaspoons dark soy;
- A pinch sugar;
- 1 teaspoon vegetable oil.
For thickening sauce
- 1 1/2 teaspoons corn starch;
- 1/2 teaspoon sugar;
- 1/2 cup water;
- 1 tablespoon liquid aminos/soy sauce;
- 2 tablespoons dark soy.
Recipe:
Serving for 4
- Clean pork and pat dry, mince;
- Add minced ginger and marinate, mix well;
- Set aside to marinate;
- Soak shiitake mushrooms for at less 45 minutes;
- Squeeze dry and cut into 1/4” (0.5 cm) cubes;
- Do the same with dry oysters;
- Take out the heart from the iceberg lettuce;
- Shape them into a shape of a cup;
- Dry and set aside;
- Add 1 tablespoon vegetable oil to a wok/sauté pan over medium high heat;
- Sauté shiitake mushrooms and then dry oysters for 3 minutes;
- Add water from soaking the dry oysters and cover and cook for other 2 minutes;
- Take them out and set aside;
- Add 1 tablespoon vegetable oil;
- Place minced pork in and don’t move to give it a chance to brown;
- Turn it up-side-down to brown before break apart;
- Give it an chance to cook;
- Add mushrooms and dry oysters back;
- Add more water from soaking the dry oysters;
- Cover and cook for 5 minutes;
- Make sure there is no pink in pork;
- Add well mix thickening sauce to the middle;
- Turn off heat when it comes back to a boil and thickens;
- Scope minced pork in the iceberg lettuce cup;
- Serve hot.