• 1/3 C oyster sauce
• 3 Tbsp canola oil
• 12 oz boneless pork chops, thinly sliced
• 8 oz broccoli florets
• 8 oz shitake mushrooms, sliced (I purchased the pre-sliced “stir-fry blend” mushrooms from the produce dept)
• 4 cloves garlic, chopped
• 2 Tbsp minced fresh ginger

In a bowl, mix 1 cup water and oyster sauce.  Heat wok or large skillet over high heat.  Add 1 Tbsp oil, then add pork; cook until golden, 2 minutes.  Transfer pork to a plate.  Add 2 Tbsp oil to wok, then add broccoli and mushrooms.  Cook, stirring, 2 minutes.  Stir in garlic, ginger and oyster sauce mixture and cook 3 minutes.  Return pork and juices to wok.  Stir 1 to 2 minutes to heat pork through.  Serves 4.

I served over jasmine rice.