Instructions: 1. Mince pork and water chestnuts. Separate lettuce leaves and crisp in ice water.

2. Heat oil. Add pork and water chestnuts and stir-fry a few times. Then sprinkle with salt, soy sauce and pepper, and stir-fry until pork loses its pinkness.

3. Stir in and heat stock quickly, then coOk, covered, 2 to 3 minutes over medium heat.

4. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken.

5. Pour mixture into a serving bowl; arrange lettuce leaves on a serving dish.

TO EAT: The diner places about 2 tablespoons of the mixture on a lettuce leaf, folds it over, rolls it up to enclose the filling, then picks it up with his fingers.

NOTE: This dish, usually served in summer, makes an excellent hors doeuvre. For the lettuce, use either Romaine or Boston.

VARIATION: For the pork and water chestnuts, substitute 2 boned squabs, 2 tablespoons pork, 6 dried black mushrooms (soaked), and 1/2 cup each of bamboo shoots and celery, all minced. In step 2, stir-fry 2 minutes. In step 3, cook, covered, 5 to 7 minutes. Pick up steps 4 and 5.

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