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Stir-fry |
3 teaspoons canola oil, divided
1 pound thin boneless pork chops, trimmed of fat
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 8-ounce can sliced water chestnuts, rinsed and coarsely chopped
1 8-ounce can sliced bamboo shoots, rinsed and coarsely chopped
8 ounces shitake mushrooms
4 scallions, sliced
1 head iceberg lettuce, leaves seperated
1. Heat 2 teaspoons canola oil over medium heat. Add pork; cook until no longer pink. Transfer to plate. wipe pan clean.
2. Add remaining 1 teaspoon oil, garlic, and ginger; cook, stirring constantly until fragrant. Add water chestnuts, bamboo shoots, and mushrooms. Cook stirring constantly until mushrooms have softened.
3. Return pork to pan and stir. Serve sprinkled with scallions and wrapped in lettuce leaves.
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Yummy end result |
looks delish. Fabulous post, love. If you get a sec, I'd love to hear what you think of my latest outfit and post for LaurenConrad.com. xo
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