This is great served as an appetizer or part of a Dim Sum brunch. Over the next few weeks I will be submitting other recipes suitable for Dim Sum. I will name and number them "Bergy Dim Sum 1, 2 etc." Many of the recipes will be freezer friendly so it is easy on the hostess (host) on the day of the brunch Edited 13 Dec 03 It has been a while since I made this recipe and found it was a bit light in the taste so I added 3/4 tsp hot chili flakes and 2 tbsp Schezwan sauce - just right for me. Do what the recipe says the first time and then you can spice it up. Do not mince the chestnuts, shoots & crab too fine you want a bit of crunch left.

Ingredients

minced pork (or chicken)↗8 ounces
8
can crab (155g or use artificil crab al)1
1
minced mushroom1⁄4 cup
1/4
shallots, minced↗6
6
can 8 fl oz water chestnut, chopped fine1⁄2
1/2
can 8 fl oz bamboo shoot, chopped fine1⁄2
1/2
lite olive oil↗1 tablespoon
1
sesame seed oil↗2 teaspoons
2
soy sauce↗1 tablespoon
1
oyster sauce↗2 teaspoons
2
dry sherry↗2 tablespoons
2
whole lettuce leaves↗8 -16
8 -16

Step-by-step instructions

1
Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
2
Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
3
Have a bowl of cleaned lettuce leaves ready.
4
When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
5
Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
6
Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing

Source: food.com

Original recipe ↗

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