INGREDIENTS

1. SAUCE

2. 2tablespoonsoyster sauce
3. 2tablespoonswater
4. 1tablespoonhoisin sauce
5. 1tablespoonrice vinegar
6. 1tablespoondry sherryor rice wine
7. 2tablespoonscornstarch
8. 1teaspooncornstarch
9. 1teaspoonbrown sugar
10. 1teaspoonreduced sodium soy sauce
11. 1teaspoontoasted sesame oil

12. STIR-FRY

13. 3teaspoonscanola oil, divided
14. 1lb thincenter-cut pork chops, cut into thin julienne strips
15. 2clovesgarlic, minced
16. 1tablespoon mincedfresh ginger
17. 1 (8 ounce)cansliced water chestnuts, rinsed and coarsely chopped
18. 1 (8 ounce)can slicedbamboo shoots, rinsed and coarsely chopped
19. 8ouncesshiitake mushrooms, stemmed,cut into julienne strips
20. 4scallions, greens only,sliced
21. 1headiceberg lettuce

DIRECTIONS

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.