- Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dry sherry or rice wine
- 2 teaspoons cornstarch
- 1 teaspoon brown sugar
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon sesame oil
- Stir-fry
- 3 teaspoons canola oil, divided
- 1 pound center-cut boneless pork chops, trimmed of fat and cut into thin julienne strips
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 (8 ounce) can sliced water chestnuts, rinsed and coarsely chopped
- 1 (15 ounce) can 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, leaves separated
- 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 teaspoons 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 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the 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.