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1
Rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water) then drain Cut pork into thin strips.
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2
Heat oil in large pan (or wok).
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3
Add pork and stir fry quickly for 3-5 minutes or until cooked through.
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4
Add chopped mushrooms, onions and bell peppers and cook for 5 minutes.
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5
Add oyster sauce and cook for 2-3 minutes.
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6
Serve over white rice.
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7
NOTE-I make this dish without the mushrooms (due to availability issues) and it's great.
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8
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.
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9
That way, there's plenty of sauce for my rice.
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10
(I just don't like dry white rice-if you do, feel free to use just the 8 oz of oyster sauce).
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11
I don't have a wok, so I cook this in my electric frying pan-I've found that if I cover the pan after adding the vegetables and oyster sauce, and lower the heat, there tends to be more sauce, so I can use just the 8 oz.
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12
Also-you can rehydrate the mushrooms in advance to save on actual prep time when it's time to cook dinner if time is an issue.
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13
Button mushrooms, sliced, can be substituted for the Chinese mushrooms if desired.
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14
(or mushrooms can be omitted all together).
