Ingredients

• 2 tablespoon oyster sauce
• 2 tablespoon 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
• 3 teaspoons canola oil, divided
• 1 pound thin 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 ca sliced water chestnuts, rinsed and coarsely chopped
• 1 8-ounce ca 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

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.