1/2 tsp garlic, chop
1/2 lb pork butt, minced
3/4 tsp salt
1 tsp sugar
1 tbsp soy sauce
1/4 cup waterchestnuts, diced
1/4 cup bamboo shoots, diced
1/4 cup celery, diced
1/4 cup carrots, diced
1/4 cup brown onion, diced
2 chinese dry black mushrooms
1/3 cup green peas
Directions
Recipe by: Jo Merrill Prepare all ingredients before you begin
cooking. Season pork with the salt, sugar and soy sauce. Soak
mushrooms in water then drain and chop. Stir-fry all ingredients over
high heat. Heat wok then add 2 tablespoons of salad oil. Stir fry
all ingredients in order given. Next, drizzle 1 1/2 teaspoons of
Chinese cooking wine down side of wok. Immediately add 1/2 teaspoon
sesame oil, 2 tablespoons peanuts, finely chopped, and pepper to
taste. Mix all the ingredients well. Wrap in lettuce leaves and
serve. Serves 2-3. Recipe from Yet Wah in the Glasshouse Center in
San Diego, California---Jo Merrill
Servings: 2 servings
Lettuce Blossom Recipe brought to you by Recipe Ideas
Categories: Chinese; Meat; Nut; Pork; Sauce
The History of Recipes
Written cooking instructions as an idea can be traced back into ancient history, in truth as far as early Egypt, and maybe further still. Interesting though that is, in the main part, these early records were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to experts are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times made use of many aromatic flavors, including a few that will be familiar to modern chefs like bay, fennel and dill. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in manuscripts on cookery, some of which still exist in academic collections. Over the next few hundred years, the upper-class families of Europe tried to lay on the most extravagent meals, and as a result the best cooks and their collection of recipes became highly prized. However, it was during the 1800s that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cooking publications were increasing in popularity mostly as a result of increased literacy, more leisure time and disposable income. The arrival of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Lettuce Blossom recipe.
