Moo shu pork in lettuce leaves
2 teaspoons, level
Pork Fillet, Lean, raw
Calorie controlled cooking spray
1 inch slice(s), peeled and finely grated
100 g, shiitake mushrooms, sliced
1 medium, deseeded and thinly sliced
1 medium, peeled and cut into matchsticks
1 portion(s), large, finley shredded
8 leaf/leaves, small
1 medium, thinly sliced
- Combine the cornflour and 1 tablespoon soy sauce in a large dish. Add the pork and mix to coat.
- 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.
- 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.
- 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.