Instructions: Preparation:
Remove from the head of lettuce a dozen or more of the largest and crispest leaves. Set them aside in a serving bowl. Dice the bamboo shoots, water chestnuts, and green beans into 1/4 inch cubes. Mince the peanuts and set aside with the bamboo shoots and water chestnuts.

Cooking:
Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. Maintain high heat throughout the cooking process. Add 2 tablespoons of the peanut oil, 1/2 teaspoon of the salt, and the garlic.

Stir for about 30 seconds or until the odor of the garlic has become pungent. Add the pork and the sherry. Stir-fry for 1 minute or until the pork is completely gray. Remove the pork to a warm platter.

Reheat the pan. Add the remaining peanut oil and the remaining salt. Just before the oil begins to smoke, (never have figured out how to determine this (G)) add the green beans and stir fry for 1 minute. Add the water.

Cover and cook for 1/2 minute.

Uncover the pan and add the bamboo shoots, water chestnuts, peanuts, oyster sauce, and the pork. Stir-fry for 1 1/2 minutes. Just before removing the pan from the heat stir in the sesame oil.

Each participant serves herself by taking a lettuce leaf, spreading it with hoisin sauce, putting about 2 tablespoons of the pork mixture in the centre of the leaf, and wrapping the leaf around the filling. Eat finger-fashion.

One can use asparagus rather than beans or chicken rather than pork - Ive also used shrimp.

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