Lettuce Packages - cooking recipe

Ingredients

4 tablespoons vegetable oil, for stir frying (as needed)
1 tablespoon minced garlic
1/2 teaspoon salt
1 lb lean pork, coarsely chopped (loin or butt)
1 tablespoon dry sherry
1/2 lb fresh green beans, cut in 1/4-inch pieces
1/2 teaspoon salt
1/4 cup water (or unsalted chicken stock)
1/2 cup diced bamboo shoot
1/2 cup diced water chestnut (*see note at end of directions)
3/4 cup chopped peanuts
2 tablespoons chinese oyster sauce
1 teaspoon sugar (more or less to taste)
1/2 teaspoon sesame oil
hoisin sauce
lettuce leaf

Preparation

Heat about 2 Tbsp of the oil in a wok or large skillet; stir in the garlic and 1/2 tsp salt. Quickly add the pork and stir fry until it's just cooked. Stir in the dry sherry and remove contents of the wok to a bowl.
Heat another 2 Tbsp oil; add the beans and 1/2 tsp salt and stir fry about a minute. Add the water, cover and let cook for 30 seconds. Add the bamboo shoots, water chestnuts, oyster sauce, sugar and cooked pork. Stir fry long enough to blend all ingredients - about a minute and a half. Stir in the sesame oil and serve immediately. (Do not make ahead of time planning to reheat because you'll lose the crispness and crunch).
To serve: each diner fills a lettuce leaf with the pork mixture and spoons on some hoisin sauce to taste.
*fresh jicama is a great substitute for canned water chestnuts.