Stir-Fried Five-Spice Pork with Lettuce Cups
"Melissa Rubel Jacobson seasons chunks of tender, succulent pork shoulder with Chinese five-spice powder (a mixture of cinnamon, fennel seeds, cloves, star anise and Szechuan peppercorns), which is a fast way to add Asian flavor...."
INGREDIENTS
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1 tablespoon peanut oil
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1 1/2 pounds boneless pork shoulder, outer fat trimmed and pork cut into 1/2-inch dice
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1 small onion, cut into 1/3-inch dice
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1 carrot, halved lengthwise and thinly sliced crosswise
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1 celery rib, thinly sliced on the bias
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3/4 teaspoon Chinese five-spice powder
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1/3 cup canned whole water chestnuts, drained and coarsely chopped
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3 tablespoons chicken stock or low-sodium broth
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2 1/2 tablespoons hoisin sauce
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8 basil leaves, torn into pieces
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2 scallions, white and green parts thinly sliced
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1/2 teaspoon Asian sesame oil
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Kosher salt and freshly ground pepper
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Iceberg lettuce leaves, for serving
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