Serve this quick stir-fry family-style: set out a bowl of stir-fried pork and the lettuce leaves and let people make their own wraps. Source: EatingWell Magazine, Summer 2004

EatingWell Test Kitchen




Instructions Checklist
  • 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.


Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 2 days.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

332 calories; 16.1 g total fat; 4.6 g saturated fat; 59 mg cholesterol; 813 mg sodium. 675 mg potassium; 23.7 g carbohydrates; 4.3 g fiber; 9 g sugar; 25.1 g protein; 826 IU vitamin a iu; 9 mg vitamin c; 63 mcg folate; 61 mg calcium; 3 mg iron; 48 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
Not healthy I will not be trying this recipe for my family. I was so disappointed in the amount of sodium per serving. It's not healthy. Pros: Appears to be low carb Cons: Too much sodium Read More
Rating: 5 stars
I served this on top of white rice and I used ground pork because I that was what I had and I loved it! Read More