Healthy Dinner: Spicy Pork Lettuce Cups & Brown Rice
Spicy Pork Lettuce Cups & Brown Rice
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
Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
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!