Moo shu pork
⅓ cup(s), (80ml)
Rice wine vinegar
1 tsp, (chilli paste)
Lean pork fillet
475 g, (buy 500g) fat trimmed, thinly sliced
100 g, stems removed, thinly sliced
Coleslaw, without dressing
6 individual, thinly sliced
3 x 3 second spray(s)
- Combine hoisin, oil, garlic, ginger, vinegar and sambal oelek in a small bowl. Mix well and set aside.
- Place pork in a medium bowl and season with salt and pepper.
- Lightly spray a large, non-stick wok with oil and heat over high heat. Stirfry pork in two batches for 3-4 minutes each batch, or until browned and cooked through. Transfer to a plate and set aside (remove wok from heat and lightly re-spray with oil between batches).
- Lightly spray wok again with oil and heat over high heat. Stir-fry mushrooms for 3 minutes, or until just tender. Add coleslaw and reserved sauce mixture and continue stir-frying for about 3 minutes or until cabbage is just wilted. Add pork and half the shallots, toss over heat until combined. Serve sprinkled with remaining shallots.