Photo of Moo shu pork stir-fry by WW

Moo shu pork stir-fry

Points® value
Total Time
35 min
15 min
20 min
This stir-fry from the north of China combines succulent pork tenderloin with loads of fresh vegetables and a hit of chilli heat.


Hoisin Sauce

100 g

Sesame Oil

2 teaspoon(s)


1 clove(s), crushed

Root Ginger

1 teaspoon(s), grated

Rice Wine Vinegar

1 teaspoon(s)

Sambal oelek chilli paste

1 teaspoon(s)

Pork Tenderloin, raw

450 g, thinly sliced crosswise, then cut into thin strips

Calorie controlled cooking spray

8 spray(s)


250 g, Shiitake, sliced


300 g, finely sliced

Carrots, raw

150 g, cut into matchsticks

Spring Onions

6 medium, trimmed and chopped

Coriander, fresh

3 tablespoon(s), chopped


  1. In a small bowl, whisk together the hoisin sauce, sesame oil, garlic, ginger, vinegar and sambal oelek. Set aside.
  2. In a separate bowl, season the pork with salt and pepper.
  3. Mist a large nonstick frying pan or wok with cooking spray and set over a high heat. Stir fry the pork for 3-4 minutes, until lightly browned – you may need to do this in batches. Transfer to a plate and set aside.
  4. Mist the pan with more cooking spray, add the mushrooms and stir-fry for 5 minutes. Add the cabbages and hoisin sauce mixture and toss to combine. Stir-fry for 3-4 minutes or until the cabbage wilts, then remove from the heat, stir in the pork, spring onions and chopped coriander.
  5. Serve the moo shu pork on its own, or spooned into large Romaine lettuce leaves.