Cook Book Recipe

Ingredients:
2.Dried Chinese mushroom
2.tablespoons oil
200g pork mince
100g chickens mince
2. Clove garlic, crushed
3cm fresh ginger, grated
1.stick celery, finely chopped
50g green beans, sliced
1/4red capsicum, finely chopped
1/3 cup (50g) water chestnuts, chopped
2.teaspoons golden mountain sauce
1/4-teaspoon sugar
1.iceberg lettuce

Procedure:
1.Cover the mushrooms with hot water and leave for 20 minutes. Drains discard the steam and finely chop.
2.Heat a wok until very hot, half the oil and swirl to coat. Add the pork, chicken, garlic and ginger, and stir-fry for 5 minutes. Or until the meat changes co lour. Break up any lump. Add the celery, beans and capsicum, and stir-fry for 3 minutes. Add the water chestnuts, Golden Mountain, oyster and soy sauce and sugar. Stir-fry for 1 minute.
3.Trim each lettuce leaf into a cup and place 1-2 heaped tablespoons of the filling into each cup. Roll up and eat with your fingers