This is a simple quick stir-fry dish where everyone can make their own. Use chicken if you prefer in place of the pork. You can make this sauce ahead of time. It will keep tightly covered, in the refrigerator for 2 days. From Eating Well.
This is a simple quick stir-fry dish where everyone can make their own. Use chicken if you prefer in place of the pork. You can make this sauce ahead of time. It will keep tightly covered, in the refrigerator for 2 days. From Eating Well.
Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
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.
