Instructions: 1. Soak dried oysters, then trim, discarding muscle.

2. Separately mince pork, bamboo shoots, water chestnuts, ginger root and soaked oysters. Separate lettuce leaves and crisp in ice water.

3. Heat oil. Add salt, then ginger root; stir-fry a few times. Add pork and stir-fry until it loses its pinkness. Sprinkle with soy sauce and sherry. Stir-fry 1 minute more.

4. Add minced oysters, water chestnuts and bamboo shoots. Stir-fry another 2 minutes. Remove from pan.

5. Serve as in step 5 above, or place lettuce on a serving dish with pork mixture arranged on top.

VARIATIONS: For the bamboo shoots, substitute celery, or string beans, parboiled, then minced.

For the ginger root, substitute 1/2 garlic clove, minced.

Before stir-frying, toss the pork in a mixture of 1 teaspoon cornstarch, 2 teaspoons sherry, 2 teaspoons soy sauce and 1/4 teaspoon sugar. (Omit the soy sauce and sherry in step 3.)

In step 3, omit the soy sauce and sherry. In step 4, stir-fry mixture 1 minute, then stir in and quickly heat 1/2 cup stock and 2 tablespoons oyster sauce. Cook, covered, 3 minutes over medium heat; then stir in a cornstarch paste to thicken.

In step 5, sprinkle hoisin sauce over pork mixture.

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