Minced Shrimp in Lettuce Cups

Ingredients:

1 lb shrimp

½ teaspoon salt

1 tablespoon white wine

1 egg white

2 tablespoons cornstarch, divided

2 tablespoons soy sauce, divided

½ lb pork tenderloin

1 can water chestnuts, diced

¼ cup bamboo shoots, diced

¼ cup onions, diced

6 ounces bean thread noodles

3 tablespoons green onions, diced

2 teaspoons ginger, minced

4 tablespoons vegetable oil, divided

Dash white pepper

Sesame oil

Boston bib lettuce

Directions:

1.  Clean shrimp, pat dry, and finely chop. Marinate in salt, white wine, egg white, 1 tablespoon cornstarch, and 1 tablespoon soy sauce for 10 minutes.

2.  Dice pork tenderloin and marinate with remaining soy sauce and cornstarch for 10 minutes.

3.  Combine water chestnuts, bamboo shoots, and onions. Set aside.

4.  Soak mung bean noodles according to package and then chop them into small pieces.

5.  Heat wok and then swirl in 1 tablespoon oil. Cook pork 5 minutes or until mostly browned. Add shrimp and cook until pink. Set meat aside.

6.  Add 1 tablespoon oil to wok and add water chestnuts, bamboo shoots, and onions. Cook for 2 minutes, stirring frequently. Add mung bean noodles, green onions, and ginger and stir. Add meat back into wok and stir. Sprinkle with white pepper and sesame oil.

7.  Serve in lettuce hot or cold.