Instructions: 1. Separately soak dried oysters and dried mushrooms.

2. Dice bamboo shoots, water chestnuts and soaked mushrooms. Mince soaked oysters. Cut lettuce in strips; arrange on a serving platter.

3. In one cup, combine sherry, salt, soy sauce and pepper. In another, blend cornstarch and cold water to a paste.

4. Heat oil. Add minced oysters and stir-fry a few times. Add diced vegetables; stir-fry 1 minute.

5. Add sherry mixture; stir-fry 1 minute more. Add stock and heat quickly.

Then cook, covered, 2 to 3 minutes over medium heat.

6. Stir in cornstarch paste to thicken. Spoon mixture over lettuce and serve. VARIATIONS:
1. For the diced vegetables, substitute 1 cup celery, 1 cup Chinese cabbage and 1/2 cup snow peas, all minced.

2. In step 3, add to the sherry mixture 1 slice fresh ginger root, minced, and a few drops of sesame oil.

3. In step 3, add to the cornstarch paste 1 tablespoon oyster sauce, 1 teaspoon soy sauce and a few drops of hot sauce.

4. In step 4, add, with the oysters, 1 cup lean pork, minced or ground.

Stir-fry until the pork loses its pinkness; then add the vegetables.

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