Total Time
45mins
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.

Ingredients Nutrition

  • 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)
  • 34 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
  • 12 cup chicken broth
  • 2 tablespoons white wine
  • 2 tablespoons cornstarch, dissolved in
  • 4 tablespoons chicken broth
  • 2 teaspoons toasted oriental sesame oil
  • 12 cup sliced green onion (to garnish)
  • light soy sauce (optional)
  • hot chili paste or hot chili oil (optional)
  • hot cooked rice, as accompaniment

Directions

  1. Before starting this whole thing, fill a saucepan big enough to easily hold your canned veggies about half full of water.
  2. Add 1-2 Tbsp lemon juice, and bring to a full rolling boil over high heat.
  3. Drop in the canned vegetables, bring water back to a boil, dump into a colander, and rinse under cold water to cool.
  4. Refrigerate until ready to use.
  5. This should remove most of the tinny taste that canned vegetable often have.
  6. If desired, do the same thing even if you have access to fresh veggies just to blanch them.
  7. Heat wok or large skillet.
  8. Add 1 Tbsp peanut oil, and break up pork into the pan.
  9. Season generously to taste with salt, pepper, garlic, onion powder, and seasoned salt.
  10. If you aren’t generous, the final dish will be bland, bland, bland!
  11. Add shrimp, and stir fry for 1 minute, until shrimp have started to turn pink and have begun to lose their translucency.
  12. Add fresh veggies of choice, and stir fry for 1 more minute.
  13. Add black bean sauce, oyster sauce, chicken broth, and wine.
  14. Stir and toss well to distributed sauces evenly.
  15. Thicken with cornstarch mixture.
  16. Stir in sesame oil and sliced green onions.
  17. Cover, if your wok has a cover, turn heat down to low, and allow to set for 1 minute.
  18. Taste, and add optional items as desired.
  19. Add optional items as desired.
  20. Serve with hot steamed rice.

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