Ingredients
-
1/2
-
1
-
2
-
1
-
3
-
8
-
-
-
-
-
-
-
-
-
Directions
Teresa’s Oyster Sauce Pork, Easy, tasty Chinese style pork-quicker and cheaper than take out and oh-so-good! Very simple to make! Cook in wok, electric fry pan or large skillet for a nice dinner that’s hearty, but not heavy. Fast cooking time makes this a good meal for weeknights. Prep time does NOT include the 20 minute rehydration time for the mushrooms which can be done in advance., Unfortunately, when I made this recipe, I realized that I don’t like oyster sauce in such large quantities. I think if I make it again, I’ll use 1/2 the oyster sauce and add a bit of water and cornstarch to make more gravy. I do think that those who know they like a stronger oyster sauce flavor will enjoy this dish.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rehydrate Mushrooms For 20 Minutes (put Mushrooms in Bowl, Cover With Boiling Water) Then Drain Cut Pork Into Thin Strips. |
|
2
Done
|
Heat Oil in Large Pan (or Wok). |
|
3
Done
|
Add Pork and Stir Fry Quickly For 3-5 Minutes or Until Cooked Through. |
|
4
Done
|
Add Chopped Mushrooms, Onions and Bell Peppers and Cook For 5 Minutes. |
|
5
Done
|
Add Oyster Sauce and Cook For 2-3 Minutes. |
|
6
Done
|
Serve Over White Rice. |
|
7
Done
|
Note-I Make This Dish Without the Mushrooms (due to Availability Issues) and It's Great. |
|
8
Done
|
If the Pan Looks on the Dry Side at the End of Cooking Time, I'll Add a Few More Ounces of Oyster Sauce and Stir to Heat It Through. |
|
9
Done
|
That Way, There's Plenty of Sauce For My Rice. |
|
10
Done
|
(i Just Don't Like Dry White Rice-If You Do, Feel Free to Use Just the 8 Oz of Oyster Sauce). |
