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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


Recipe Summary

45 mins




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

1 cup filling
332 calories; protein 25.1g; carbohydrates 23.7g; dietary fiber 4.3g; sugars 8.6g; fat 16.1g; saturated fat 4.6g; cholesterol 59.1mg; vitamin a iu 826.4IU; vitamin c 9.3mg; folate 63.1mcg; calcium 61.5mg; iron 3.1mg; magnesium 47.6mg; potassium 675mg; sodium 813mg; thiamin 0.1mg.

1/2 other carbohydrate, 2 vegetable, 3 medium-fat meat