- 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
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