CHICKEN AND PORK IN LETTUCE

FOR THE MARINADE:
2 tbsp light soy sauce
1 egg white, beaten
1 tbsp cornstarch
1 tbsp dry sherry or Chinese rice wine
1/2 tsp freshly grated ginger
FOR THE STIR FRY:
1/2 lb pork, coarsely chopped
5 tbsp peanut oil (for frying)
1 tsp salt
1/2 lb boneless skinless chicken, coarsely chopped
3 eggs, beaten
1 oz black tree ear mushrooms*
1 tbsp oyster sauce
1 tbsp sesame oil
3 green onions, chopped
TO SERVE:
1 iceberg lettuce head

Stir together the marinade ingredients. Add the pork and marinade 15 minutes.

Heat a wok and add 3 tbsp of the oil, and salt. Stir-fry the chicken first, just until barely done, and remove; set aside.

Add the pork along with the marinade and stir fry until done to taste. Remove and set aside.

Heat wok again and add the remaining 2 tbsp oil for the eggs. Beat the eggs and stir fry over medium heat so they become scrambled but not dry. Chop them up in the wok and remove; set aside.

Add the mushrooms, oyster sauce, sesame oil, and green onions to the wok and stir fry until the mushrooms are hot.

Add the pork, chicken, and eggs to the mixture and toss until all is hot. Remove to a serving bowl.

Serve by wrapping a few tablespoons of the meat mixture in a lettuce leaf.

*Black tree-ear mushrooms can be found in Oriental markets. Soak in fresh water for 1 hour.

Servings: 6 as part of a Chinese meal
Source: The Frugal Gourmet by Jeff Smith