Moo Shu Pork Stir-Fry
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Here is a homemade version of a Chinese takeout favorite that is ready in 30 minutes. Enjoy it on its own, wrapped in lettuce leaves, or served over rice. You can substitute 3 cups of shredded cabbage and 3 cups of shredded carrot for the slaw mix. Don't be intimidated by the list of ingredients in the sauce for this recipe. You can find them in the Asian section of most supermarkets, and once you have them, you can use them in a wide variety of stir-fry recipes. You can, however, use a bottled sauce if you prefer.
Ingredients
Hoisin sauce
0.333 cup(s)
Sesame oil
2 tsp
Jarred minced garlic
1 tsp
Fresh ginger
1 tsp
Rice wine vinegar
1 tsp
Sambal oelek
1 tsp
Uncooked lean pork tenderloin
1 pound(s)
Kosher salt
1 tsp
Black pepper
0.25 tsp
Cooking spray
4 spray(s)
Fresh shiitake mushroom
8 oz
Packaged coleslaw mix (shredded cabbage and carrots)
14 oz
Uncooked scallion(s)
6 medium
Cilantro
3 Tbsp
Instructions
1
In a small bowl, whisk together hoisin sauce, oil, garlic, ginger, vinegar, and sambal oelek; set aside.
2
In a bowl, toss pork with salt and pepper.
3
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.
4
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.
5
Serving size: about 1 1/4 cups
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.