1 tbsp safflower, sunflower, peanut or grape seed oil
1 tsp D’Avolio Roasted Sesame Oil
1 tbsp fresh grated ginger
1 tbsp crushed garlic
1/2 medium onion diced fine
1/2 cup water
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp plum sauce
1 tbsp D’Avolio Honey Ginger White Balsamic
2 tsp corn starch
Mix together all the sauces, water and cornstarch together in a small bowl. In a wok or saute pan over medium flame, heat the vegetable oil. Add the diced onions and sauté until tender and translucent but not browned. Add the garlic and ginger and cook for another minute. Add the diced pork and the sauce mixture. Cook until thickened and heated through.
Makes 16 pork buns.
