Moo shu pork in lettuce leaves
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A traditional Northern Chinese pork dish, this moo shu adds a colourful crunch to the stir fried pork with the addition of capsicum and carrot.
Ingredients
Cornflour
2 tsp
Reduced salt soy sauce
2 tbs
Pork fillet or tenderloin, raw
400 g, (Buy 500g), fat trimmed, thinly sliced
Canola oil
1 tbs, or sunflower variety
Fresh ginger
2 tsp, finely grated
Shiitake mushrooms
100 g, sliced
Red capsicum
1 medium, thinly sliced
Carrot(s)
1 large, cut into matchsticks
Savoy cabbage
1 cup(s), (1/4 cabbage) finely shredded
Hoisin sauce
1 tbs
Iceberg lettuce
8 leaf, leaves
Green shallot(s)
1 individual, thinly sliced
Instructions
1
Combine cornflour and 1 tablespoon soy sauce in a large dish. Add pork and turn to coat.
2
Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry pork, in batches, for 2 minutes or until browned. Transfer to a plate.
3
Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry ginger for 30 seconds or until fragrant. Add mushrooms, capsicum and carrot and stir-fry for 2–3 minutes or until almost tender. Add cabbage and stir-fry for 1 minute or until just wilted.
4
Return pork to wok with hoisin and remaining soy sauce and stir-fry until heated through. Top lettuce leaves with pork mixture and sprinkle with shallots to serve.
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