Moo shu pork in lettuce leaves
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Stir-fried pork with ginger, mushrooms and vegetables is served in iceberg lettuce cups
Ingredients
Cornflour
2 teaspoon(s), level
Soy Sauce
2 tablespoon(s)
Pork fillet, lean, raw
500 g
Calorie controlled cooking spray
4 spray(s)
Root Ginger
1 inch slice(s), peeled and finely grated
Mushrooms
100 g, shiitake mushrooms, sliced
Red pepper
1 medium, deseeded and thinly sliced
Carrots, raw
1 medium, peeled and cut into matchsticks
Cabbage
1 portion(s), large, finley shredded
Hoisin Sauce
1 tablespoon(s)
Lettuce
8 leaf/leaves, small
Spring Onions
1 medium, thinly sliced
Instructions
1
Combine the cornflour and 1 tablespoon soy sauce in a large dish. Add the pork and mix to coat.
2
Heat a wok over a high heat. Mist with cooking spray and heat for 20 seconds. Add the pork and stir-fry in 2 batches, for 2 minutes each or until browned. Transfer to a plate.
3
Reheat the wok over a high heat. Mist with cooking spray and heat for 20 seconds. Add the ginger and stir-fry for 30 seconds or until fragrant. Add the mushrooms, pepper and carrot and stir-fry for 2–3 minutes or until almost tender. Add the cabbage and stir-fry for 1 minute or until just wilted.
4
Return the pork to the wok with the hoisin and remaining soy sauce and stir-fry until heated through. Top the lettuce leaves with the pork mixture and sprinkle with the spring onion to serve.
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