This dish reminded me of the Christmas holiday season with the five-spice powder. Since you probably don’t use this spice regularly, I recommend you buy the five-spice powder in the Asian section of your grocer instead of the regular spice section. I found it for $2 versus $5.99 in the regular spice aisle. The recipe would be good with dark boneless chicken as an alternate to the pork.
Source: Food and Wine Magazine
1 Tbs. peanut oil (I used vegetable oil)
1 1/2 Lbs boneless pork shoulder; outer fat trimmed and cut into 1/2-inch dice
1 small onion, cut into 1/3-inch dice
1 carrot, halved lengthwise and sliced crosswise
1 celery rib, thinly sliced on the bias
3/4 tsp. Chiness five-spice powder
1/3 cup canned whole water chestnuts, drained and coarsely chopped
3 Tbs. chicken stock or low-sodium broth
2 1/2 Tbs. hoisin sauce
8 basil leaves, torn into pieces
2 scallions, white and green parts thinly sliced
1/2 tsp. Asian sesame oil
Kosher salt and freshly ground pepper
Iceberg lettuce leaves, for serving
1. In a large skillet, heat the peanut oil until shimmering. Add the diced pork shoulder and stirofry over heat heat until browned and just cooked through, about 5 minutes. Using a slotted spoon, transfer the pork to a plate.
2. Add the onion, carrot and celery to the skillet and cook over moderate heat until tender, about 4 minutes. Add the five-spice powder and cook until fragrant, about 30 seconds. Stir in the water chestnuts, stock and hoisin sauce, scraping up the brown bits from the bottom of the pan. Return the pork to the skillet and stir-fry until heated through and coated with the sauce, about 1 minute. Remove from heat and stir in the basil, scallions and sesame oil; season with salt and pepper. Spoon the pork into bowls and serve with lettuce leaves for wrapping. Serve as an appetizer or as a main dish with steamed write or brown rice.