Pork With Smoked Oysters - cooking recipe

Ingredients

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

Preparation

Combine in a bowl the soy sauce, sherry and 2 teaspoons cornstarch.
Mix until cornstarch is dissolved.
Add pork and thoroughly combine.
Drain cans of oysters and finely chop. Separate lettuce leaves and wash under cold running water; pat dry with towelling.
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.
Heat wok.
Add oil.
Heat oil.
Add pork mixture and stir-fry for about 2 minutes or until meat loses its pink color and all liquids evaporate.
Add peas, oysters and oyster sauce; stir-fry for a few minutes longer.
Stir to re-combine cornstarch mixture and add to wok.
Cook until ingredients are coated with a light glaze.
Place on serving platter.