Photo: Moo Shu Pork Recipe
Ingredients
- 3 tablespoons hoisin sauce, plus more for serving
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 1 3/4-pound pork tenderloin, trimmed and cut into thin strips
- 2 tablespoons vegetable oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 14-ounce bag coleslaw mix
- 1 bunch scallions, thinly sliced
- 12 Bibb lettuce leaves
Directions
Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
Per serving: Calories 237; Fat 10 g (Saturated 2 g); Cholesterol 55 mg; Sodium 716 mg; Carbohydrate 18 g; Fiber 4 g; Protein 22 g
Photographs by Antonis Achilleos
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By mccrearyacres_1...
Davenport
on November 30, 2011
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Delicious! I had a partial bottle of Hoisin that I needed to use up and found this recipe in my magazine--made it to hopefully get rid of the sauce and not ruin a dinner, but ended up being very pleasntly surprised. Subtle flavor, but totally what I was hoping for--served it with Garlic & Mushroom Fried Rice and it was a perfect meal! Thankfully I had bought extra meat that I marinated--now I have some tasty meat for future pork fried rice!
By laurierosendahl
South Dakota
on August 02, 2011
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This sauce was very bland. Did not enjoy it at all. Least liked of all the stir-fry recipes we've ever tried. Two stars for using a bag of coleslaw mix as the veggie component, easy quick tip.
By FoodloverVA
Richmond, VA
on May 23, 2011
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Our entire family found this recipe good - even my picky boys. I made a tad more marinade than it called for. I cooked with all of the marinade and added a little flour at the end to bind it to the rest of the ingredients. I served it over pan fried Ramen noodles... not as healthy as the lettuce, but loved by all.
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