1. Rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water) then drain Cut pork into thin strips. 2. Heat oil in large pan (or wok). 3. Add pork and stir fry quickly for 3-5 minutes or until cooked through. 4. Add chopped mushrooms, onions and bell peppers and cook for 5 minutes. 5. Add oyster sauce and cook for 2-3 minutes. 6. Serve over white rice. 7. NOTE-I make this dish without the mushrooms (due to availability issues) and it's great. 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. 9. That way, there's plenty of sauce for my rice. 10. (I just don't like dry white rice-if you do, feel free to use just the 8 oz of oyster sauce). 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. 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. 13. Button mushrooms, sliced, can be substituted for the Chinese mushrooms if desired. 14. (or mushrooms can be omitted all together). ---------------------------------------------------------------------------
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Ingredients
