Before you start cooking, separate and wash the
Romaine Lettuce (1 head)
leaves then keep them in the fridge until they are ready to be served.
Next, soak the
Dried Shiitake Mushrooms (4)
in warm water for about 30 minutes or until they turn soft.
While waiting for the mushrooms to soak, add to a bowl
Corn Starch (1 1/2 Tbsp)
Salt (1 tsp)
Ground White Pepper (1 dash)
Ground Pork (1 lb)
. Mix well, then allow to marinate for 20 minutes.
Prepare the sauce by combining in a small bowl
Oyster Sauce (2 Tbsp)
Water (2 Tbsp)
Light Soy Sauce (1 Tbsp)
Rice Vinegar (1 Tbsp)
Dark Soy Sauce (1 tsp)
Brown Sugar (2 Tbsp)
Take the bowl with the mushrooms and squeeze as much water as possible out, then finely dice them and set them aside.
Cooking Oil (2 Tbsp)
in a wok over medium-high heat. Stir-fry the ground pork until mostly cooked, then remove the meat from the wok, and set aside.
Add into the same pan the shiitake mushrooms,
Water Chestnuts (1/3 cup)
and stir-fry for 1–2 minutes.
Yellow Onion (1/2)
Garlic (3 cloves)
to the wok, then stir-fry for 1 minute.
Return the ground pork to the wok, then stir-fry to combine all the ingredients.
Give the sauce a quick stir, then pour the sauce over the pork mixture. Stir-fry till most of the liquid from the sauce has evaporated.
Turn off the heat, add the
Scallions (2 stalks)
to the wok, and stir again to combine the ingredients. Transfer the mixture to a serving bowl.
Serve immediately with the prepared lettuce leaves.