Moo shu pork
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Our healthier version of this takeaway favourite focuses on the pork and vegetables and skips the pancakes you usually get on the side to save you on your daily Budget. Tasty served as is, it’s also delicious wrapped in lettuce leaves, or over hearty brown rice.
Ingredients
Hoisin sauce
⅓ cup(s), (80ml)
Sesame oil
2 tsp
Crushed garlic
1 tsp
Crushed ginger
1 tsp
Rice wine vinegar
1 tsp
Sambal oelek
1 tsp, (chilli paste)
Pork fillet or tenderloin, raw
475 g, (buy 500g) fat trimmed, thinly sliced
Shiitake mushrooms
100 g, stems removed, thinly sliced
Coleslaw mix, without dressing
400 g
Green shallot(s)
6 individual, thinly sliced
Oil spray
3 x 3 second spray(s)
Instructions
1
Combine hoisin, oil, garlic, ginger, vinegar and sambal oelek in a small bowl. Mix well and set aside.
2
Place pork in a medium bowl and season with salt and pepper.
3
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).
4
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.
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