Photo of Moo shu pork in lettuce leaves by WW

Moo shu pork in lettuce leaves

PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Stir-fried pork with ginger, mushrooms and vegetables is served in iceberg lettuce cups



2 teaspoons, level

Soy Sauce

2 tablespoons

Pork Fillet, Lean, raw

500 g

Calorie controlled cooking spray

4 spray(s)

Root Ginger

1 inch slice(s), peeled and finely grated


100 g, shiitake mushrooms, sliced

Red pepper(s)

1 medium, deseeded and thinly sliced

Carrots, raw

1 medium, peeled and cut into matchsticks


1 portion(s), large, finley shredded

Hoisin Sauce

1 tablespoons


8 leaf/leaves, small

Spring Onions

1 medium, thinly sliced


  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.