Prep 30 mins
Cook 15 mins
I have had this recipe for so long I don't remember where it came from, but it tastes good.
- 1 can water chestnut, drained,and sliced
- 1 can bamboo shoot, drained
- 1 -2 tablespoon fresh lemon juice
- 1 lb shrimp, peeled and deveined (about 1-1/4 lb before cleaning)
- peanuts or canola oil (for frying)
- 3⁄4 lb chopped pork (not pork sausage, buy a couple boneless pork chops, trim off excess fat, and finely chop the meat)
- salt, freshly ground black pepper,granulated garlic,onion powder,and seasoned salt to taste
- 2 cups coarsely chopped vegetables, of your choice (bell peppers, onions, baby corn, snow peas, Napa cabbage, bean sprouts, whatever)
- 2 tablespoons black bean garlic sauce
- 2 tablespoons oyster sauce
- 1⁄2 cup chicken broth
- 2 tablespoons white wine
- 2 tablespoons cornstarch, dissolved in
- 4 tablespoons chicken broth
- 2 teaspoons toasted oriental sesame oil
- 1⁄2 cup sliced green onion (to garnish)
- light soy sauce (optional)
- hot chili paste or hot chili oil (optional)
- hot cooked rice, as accompaniment
- Before starting this whole thing, fill a saucepan big enough to easily hold your canned veggies about half full of water.
- Add 1-2 Tbsp lemon juice, and bring to a full rolling boil over high heat.
- Drop in the canned vegetables, bring water back to a boil, dump into a colander, and rinse under cold water to cool.
- Refrigerate until ready to use.
- This should remove most of the tinny taste that canned vegetable often have.
- If desired, do the same thing even if you have access to fresh veggies just to blanch them.
- Heat wok or large skillet.
- Add 1 Tbsp peanut oil, and break up pork into the pan.
- Season generously to taste with salt, pepper, garlic, onion powder, and seasoned salt.
- If you arent generous, the final dish will be bland, bland, bland!
- Add shrimp, and stir fry for 1 minute, until shrimp have started to turn pink and have begun to lose their translucency.
- Add fresh veggies of choice, and stir fry for 1 more minute.
- Add black bean sauce, oyster sauce, chicken broth, and wine.
- Stir and toss well to distributed sauces evenly.
- Thicken with cornstarch mixture.
- Stir in sesame oil and sliced green onions.
- Cover, if your wok has a cover, turn heat down to low, and allow to set for 1 minute.
- Taste, and add optional items as desired.
- Add optional items as desired.
- Serve with hot steamed rice.