Moo shu pork in lettuce leaves
reduced salt soy sauce
lean pork fillet
400 g, (Buy 500g), fat trimmed, thinly sliced
1 tbs, or sunflower variety
2 tsp, finely grated
100 g, sliced
1 medium, thinly sliced
1 large, cut into matchsticks
1 cup(s), (1/4 cabbage) finely shredded
8 individual, leaves
1 individual, thinly sliced
- Combine cornflour and 1 tablespoon soy sauce in a large dish. Add pork and turn to coat.
- 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.
- 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.
- 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.