Lettuce Wraps with Tofu

Serve this quick stir-fry by putting out the stir-fried mixture and a plate of lettuce leaves and letting everyone make their own. If you prefer, chicken or pork can be substituted for the tofu.

Sauce
2 Tbsp oyster sauce
2 Tbsp water
1 Tbsp hoisin sauce
1 Tbsp rice vinegar
1 Tbsp dry sherry or rice wine
2 tsp cornstarch
1 tsp brown sugar
1 tsp reduced sodium soy sauce
1 tsp toasted sesame oil

Stir Fry
3 tsp canola oil, divided
1 1/2 cups marinated tofu
2 cloves garlic, minced
1 8-oz sliced water chestnuts, rinsed and coarsely chopped
1 8-oz can sliced bamboo shoots, rinsed and coarsely chopped
8 oz shitake mushrooms, stemmed, cut into julienne strips
1 head iceberg lettuce

1. To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
2. To prepare stir-fry: Heat 2 tsp canola oil over medium-high heat in a large nonstick skillet or wok. Add tofu; (pork or chicken), cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to plate. Wipe out pan.
3. Add remaining 1 tsp oil, garlic and ginger; cook, stirring constantly until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until mushrooms have softened, about 4 minutes. Return pork to the pan and add sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.

Serves 4, 1 cup filling each

Nutrition per serving: 331 calories, 16 g fat (5g sat, 8g mono); 59 mg cholesterol, 22 g carbohydrate, 25 g protein, 5 g fiber, 628 mg sodium