Pork With Smoked Oysters

• 2 Tbsp. soya sauce
• 2 Tbsp. dry sherry
• 2 tsp. cornstarch
• lettuce leaves (Boston, bibb or iceberg)
• 2 Tbsp. oil
• 1 lb. lean ground pork
• 1 c. thoroughly defrosted frozen peas
• 2 (3 3/4 oz.) cans smoked oysters or clams
• 2 Tbsp. oyster sauce
• 2 tsp. cornstarch
• 2 Tbsp. cold chicken stock

1. Combine in a bowl the soy sauce, sherry and 2 teaspoons cornstarch.
2. Mix until cornstarch is dissolved.
3. Add pork and thoroughly combine.
4. Drain cans of oysters and finely chop. Separate lettuce leaves and wash under cold running water; pat dry with towelling.
5. Arrange on a serving platter and refrigerate. Dissolve 2 teaspoons cornstarch in 2 tablespoons chicken stock. Have ingredients (oil, peas, oysters, oyster sauce and cornstarch mixture) within easy reach.
6. Heat wok.
7. Add oil.
8. Heat oil.
9. Add pork mixture and stir-fry for about 2 minutes or until meat loses its pink color and all liquids evaporate.
10. Add peas, oysters and oyster sauce; stir-fry for a few minutes longer.
11. Stir to re-combine cornstarch mixture and add to wok.
12. Cook until ingredients are coated with a light glaze.
13. Place on serving platter.

soya sauce, sherry, cornstarch, bibb, oil, lean ground pork, thoroughly defrosted frozen peas, oysters, oyster sauce, cornstarch, cold chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409678 (may not work)