Spicy Pork Lettuce Cups & Brown Rice
Ingredients
2 tablespoons sauce, oyster-flavored
2 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon vinegar, rice
1 tablespoon sherry, dry, or rice wine
2 teaspoons cornstarch
1 teaspoon sugar, brown
1 teaspoon soy sauce, reduced-sodium
1 teaspoon oil, sesame
3 teaspoons oil, canola, divided
1 pound pork, boneless center loin chop, trimmed of fat and cut into thin julienne strips
2 cloves garlic, minced
1 tablespoon ginger, fresh, minced
8 ounces water chestnuts, canned, sliced, rinsed and coarsely chopped
8 ounces bamboo shoots, sliced, rinsed and coarsely chopped
8 ounces mushrooms, shiitake, stemmed and cut into julienne strips
4 medium scallion(s) (green onions), greens only, sliced
1 head lettuce, iceberg, leaves, leaves separated
1.5 cup brown rice
Sauce Preparation
Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
Stir-fry Preparation:
1. 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.
2. 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.
3. 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.
Eat, drink and be merry!
