Moo Shu Pork Stir-Fry
- Total Time
A homemade version of a Chinese takeout favorite. Enjoy it on its own, wrapped in lettuce leaves or over rice.
hoisin sauce⅓ cup(s)
sesame oil2 tsp
minced garlic1 tsp
ginger root1 tsp, minced
rice wine vinegar1 tsp
sambal oelek1 tsp
uncooked lean pork tenderloin1 pound(s), thinly sliced crosswise and sliced in thin strips
kosher salt1 tsp
black pepper¼ tsp
cooking spray4 spray(s)
fresh shiitake mushroom8 oz, sliced
packaged coleslaw mix (shredded cabbage and carrots)14 oz
uncooked scallion(s)6 medium, chopped
cilantro3 Tbsp, fresh, minced
- In a small bowl, whisk together hoisin sauce, oil, garlic, ginger, vinegar and sambal oelek; set aside.
- In a bowl, toss pork with salt and pepper.
- Coat a very large nonstick skillet or wok with cooking spray; set over high heat. When hot, add pork (in 2 batches if necessary); stir-fry until lightly browned, about 3 to 4 minutes. Remove to a plate; set aside.
- Off heat, coat same skillet or wok with cooking spray; set over high heat. When hot, add mushrooms; stir-fry for 5 minutes. Add slaw mix and reserved sauce mixture; toss to combine. Cook, stirring occasionally, until cabbage wilts, about 4 minutes. Remove from heat and stir in pork, scallions and cilantro; serve mixture on its own or wrapped in large Romaine lettuce leaves. Yields about 1 1/4 cups pork mixture per serving.