Moo Shu Pork Stir-Fry
3
Points®
Total time: 28 min • Prep: 13 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A homemade version of a Chinese takeout favourite. Enjoy it on its own, wrapped in lettuce leaves or over rice.
Ingredients
Hoisin sauce
⅓ cup(s)
Sesame oil
2 tsp(s)
Minced garlic
1 tsp(s)
Ginger root
1 tsp(s), minced
Rice wine vinegar
1 tsp(s)
Sambal oelek
1 tsp(s)
Uncooked lean pork tenderloin
1 pound(s), thinly sliced crosswise and sliced in thin strips
Kosher salt
1 tsp(s)
Black pepper
¼ tsp(s)
Olive oil cooking spray
4 spray(s)
Fresh shiitake mushroom
1 cup(s), sliced
Packaged coleslaw mix (shredded cabbage and carrots)
14 oz
Uncooked scallions
6 medium, chopped
Cilantro
3 tbsp(s), fresh, minced
Instructions
1
In a small bowl, whisk together hoisin sauce, oil, garlic, ginger, vinegar and sambal oelek; set aside.
2
In a bowl, toss pork with salt and pepper.
3
Coat a very large nonstick skillet or wok with cooking spray; set over high heat. When hot, add pork (in 2 batches if necessary); stir-fry until lightly browned, about 3 to 4 minutes. Remove to a plate; set aside
4
Off heat, coat same skillet or wok with cooking spray; set over high heat. When hot, add mushrooms; stir-fry for 5 minutes. Add slaw mix and reserved sauce mixture; toss to combine. Cook, stirring occasionally, until cabbage wilts, about 4 minutes. Remove from heat and stir in pork, scallions and cilantro; serve mixture on its own or wrapped in large Romaine lettuce leaves.
5
Yields about 1 1/4 cups pork mixture per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.