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1
Cut green onions into pea-sized pieces.
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2
Drain and chop coarsely the smoked clams and water chestnuts.
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3
Detach lettuce leaves from core, wash and dry them gently.
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4
Arrange lettuce leaves around the edge of a large platter.
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5
Heat oil in wok until it is about to smoke.
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6
Tear bean thread noodles apart and cut with scissors into small portions.
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7
Carefully put a portion of the noodles into the hot oil.
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8
As soon as they expand, turn them over and cook the other side briefly.
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9
Drain them and remove to a bowl lined with several layers of paper towels.
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10
Cook the remaining noodles in the same way.
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11
Drain them very well with paper towels and then crunch them and put them into the center of the serving platter, surrounded by the lettuce leaves.
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12
Put the walnuts into a strainer and immerse them into the hot oil.
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13
They will brown very quickly.
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14
Be careful they do not burn.
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15
Remove them to a paper towel, drain well and chop into coarse pieces.
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16
Remove all but 2 tablespoon of oil from the wok.
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17
Saute the minced garlic and chopped green onions until lightly browned.
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18
Add the ground pork and saute until it loses its pink color and starts to brown.
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19
Use a large spoon to remove as much grease as possible from the pork mixture.
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20
Add the chopped smoked clams, chopped water chestnuts and chopped lettuce to the pork mixture.
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21
Mix well.
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22
Combine the soy sauce, cayenne, oyster sauce, sherry, sugar and sesame oil; stir into the cooking mixture and cook for two minutes, stirring constantly.
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23
Remix the cornstarch and water and add to the middle of the wok.
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24
Stir constantly, blending other ingredients into cornstarch mixture and simmer three more minutes.
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25
Pour the cooked dish on top of the bean thread needles on the serving platter.
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26
Sprinkle the walnut pieces on top and serve at once.
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27
To eat: Place a lettuce leaf on your plate.
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28
Put a spoonful of the pork mixture and noodles in the middle of the leaf.
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29
Fold the leaf up and eat the package like a bared.
