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Photo of Moo shu pork in lettuce leaves by WW

Moo shu pork in lettuce leaves

Total Time
25 min
15 min
10 min
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.



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


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


  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.


SERVING SUGGESTION: Jasmine rice. TIP: Place pork in the freezer for 30 minutes to partially freeze, which will make it easier and quicker to slice.