Ingredients:
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon dry sherry or 1 tablespoon rice wine
2 tablespoons cornstarch
1 teaspoon cornstarch
1 teaspoon brown sugar
1 teaspoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
3 teaspoons canola oil, divided
1 lb thin center-cut pork chops, cut into thin julienne strips
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 (8 ounce) cans sliced water chestnuts, rinsed and coarsely chopped
1 (8 ounce) cans sliced bamboo shoots, rinsed and coarsely chopped
8 ounces shiitake mushrooms, stemmed,cut into julienne strips
4 scallions, greens only,sliced
1 head iceberg lettuce
Directions:
To Prepare Sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
To Prepare Stir-fry: Heat 2 tsp canola oil over medium-high heat in a large nonstick skillet or wok.
Add pork; cook, stirring constantly, until no longer pink, about 4 minutes.
Transfer to a plate.
Wipe out the pan.
Add remaining 1 tsp oil, garlic and ginger; cook stirring constantly, until fragrant, 30 seconds.
Add water chestnuts, bamboo shoots and mushroom; cook, stirring often, until mushrooms have softened, about 4 minutes.
Return the pork to the pan and add the sauce.
Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute.
Serve sprinkled with scallions and wrapped in lettuce leaves.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.