Lettuce Wraps With Spiced Pork

• 2 tablespoons oyster sauce
• 2 tablespoons water
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon dry sherry or 1 tablespoon rice wine
• 2 tablespoons cornstarch
• 1 teaspoon cornstarch
• 1 teaspoon brown sugar
• 1 teaspoon reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 3 teaspoons canola oil, divided
• 1 lb thin center-cut pork chops, cut into thin julienne strips
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 (8 ounce) can sliced water chestnuts, rinsed and coarsely chopped
• 1 (8 ounce) cansliced bamboo shoots, rinsed and coarsely chopped
• 8 ounces shiitake mushrooms, stemmed,cut into julienne strips
• 4 scallions, greens only,sliced
• 1 head iceberg lettuce

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.
2. To Prepare Stir-fry: Heat 2 tsp canola oil over medium-high heat in a large nonstick skillet or wok.
3. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes.
4. Transfer to a plate.
5. Wipe out the pan.
6. Add remaining 1 tsp oil, garlic and ginger; cook stirring constantly, until fragrant, 30 seconds.
7. Add water chestnuts, bamboo shoots and mushroom; cook, stirring often, until mushrooms have softened, about 4 minutes.
8. Return the pork to the pan and add the sauce.
9. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute.
10. Serve sprinkled with scallions and wrapped in lettuce leaves.

oyster sauce, water, hoisin sauce, rice vinegar, sherry, cornstarch, cornstarch, brown sugar, soy sauce, sesame oil, canola oil, thin center, garlic, fresh ginger, water chestnuts, bamboo shoots, shiitake mushrooms, scallions

Taken from www.food.com/recipe/lettuce-wraps-with-spiced-pork-95435 (may not work)