Pork and Green Bean Lettuce Wraps

1 head iceberg lettuce
1 lb boneless pork shoulder, minced
1 tsp cornstarch
pinch of sugar
2 tsp light soy sauce
1 TBS shaoxing wine
1/2 lb green beans, or long beans
1 TBS peanut oil
1 medium Asian pear, peeled and diced
2 TBS oyster sauce
1/3 to 1/2 cup hoisin sauce

Refresh the lettuce in ice water for a few minutes.  Separate and dry the leaves. keep the leaves chilled until ready to serve.

Marinate the pork with the cornstarch, sugar, soy sauce, and rice wine from 30 minutes up to 2 hours.

Par boil the beans in boiling water for about 2 minutes.  Drain and shock in an ice bath. Drain.  Cut into 1/4 inch pieces.

Heat a wok over medium-high heat.  Add the oil.  When the oil is shimmering, add the pork and stir-fry, breaking up the pork with a spatula.  Cook until the meat is no longer pink.

Add the green beans and stir fry for 2 minutes.  Stir in the diced pear and the oyster sauce and cook 30 seconds more, coating meat, pear and beans thoroughly with the sauce.  Remove the mixture to a serving plate.

To serve, each diner places a teaspoon or so of hoisin sauce on a lettuce leaf, adds the meat mixture, then wraps the lettuce around the meat and eats.

Nb. The original recipe calls for long beans and water chestnuts.  If you can get fresh water chestnuts, they are wonderful--crisp and sweet.  Canned water chestnuts have a decent crunch, but their flavor is totally different, tinny and starchy.