Moo shu pork stir-fry
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This stir-fry from the north of China combines succulent pork tenderloin with loads of fresh vegetables and a hit of chilli heat.
Ingredients
Hoisin Sauce
100 g
Sesame Oil
2 teaspoon(s)
Garlic
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)
Mushrooms
250 g, Shiitake, sliced
Cabbage
300 g, finely sliced
Carrots, raw
150 g, cut into matchsticks
Spring Onions
6 medium, trimmed and chopped
Coriander, fresh
3 tablespoon(s), chopped
Instructions
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.
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