Moo shu pork stir-fry
This stir-fry from the north of China combines succulent pork tenderloin with loads of fresh vegetables and a hit of chilli heat.
1 clove(s), crushed
1 teaspoon(s), grated
Rice Wine Vinegar
Sambal Oelek Chilli Paste
Pork Tenderloin, raw
450 g, thinly sliced crosswise, then cut into thin strips
Calorie controlled cooking spray
250 g, Shiitake, sliced
300 g, finely sliced
150 g, cut into matchsticks
6 medium, trimmed and chopped
3 tablespoon(s), chopped
- In a small bowl, whisk together the hoisin sauce, sesame oil, garlic, ginger, vinegar and sambal oelek. Set aside.
- In a separate bowl, season the pork with salt and pepper.
- 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.
- 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.
- Serve the moo shu pork on its own, or spooned into large Romaine lettuce leaves.