I used bottled sauce. The oyster sauce was used on the rice. Although bottled, tasted pretty great. I have to tone down some on the kung pao sauce, it was a bit high in sodium and I'm feeling the results right now. After a few cooks I may venture in making my own.
Maybe, 3-4 minutes? Thanks! Obsession it is, I'm thinking of chop suey next time. Or a dish with water chestnuts, moo goo gai pan.