Pork and Lettuce Rolls
Comments:	If desired, cooked pork and lettuce leaves may be served separately and rolled at the table.
Servings:	9 rolls

1 ounce [28 g] dried mushrooms Boiling water 8 ounces [227 g] uncooked boneless lean pork 1/2 cup [125 mL] drained canned sliced bamboo shoots 1/2 cup [125 mL] drained canned whole water chestnuts 6 green onions 1 [6 1/2-ounce / 185-mL] can crabmeat, drained 1 tablespoon [15 mL] vegetable oil 2 tablespoons [30 mL] dry Sherry 1 tablespoon [15 mL] soy sauce 2 teaspoons [10 mL] oyster sauce 2 teaspoons [10 mL] sesame oil 8 Iceberg lettuce leaves

Transfer mushrooms into a bowl; cover with boiling water. Let stand for 30 minutes; drain. Remove and discard stems. Into separate bowls, finely chop pork, mushroom caps, bamboo shoots, water chestnuts and green onions. Drain and flake crabmeat. Heat vegetable oil into wok over high heat. Stir-fry chopped pork into hot oil until golden, for 6 to 8 minutes. Add finely chopped mushrooms, bamboo shoots and water chestnuts and green onions, and drained crabmeat; stir-fry for 1 minute. Mix together Sherry, soy sauce, oyster sauce and sesame oil. Stir into pork mixture then remove from heat. Spoon approximately 1/3 cup [80 mL] pork mixture onto center of each lettuce leaf. Fold ends and sides of lettuce leaves over filling and roll up. Arrange onto a serving plate, and serve.