Moo Shu Pork Stir-Fry

PersonalPoints™ per serving
Total Time
33 min
8 min
25 min


Hoisin sauce


Dark sesame oil

2 tsp

Minced garlic

1 tsp

Ginger root

1 tsp, peeled, minced

Rice vinegar

1 tsp

Sambal oelek

1 tsp

Uncooked lean pork tenderloin

1 pound(s), trimmed

Kosher salt

1 tsp

Black pepper

¼ tsp

Fresh shiitake mushroom

½ pound(s), stems removed, caps sliced

Packaged coleslaw mix (shredded cabbage and carrots)

14 oz

Uncooked scallion(s)

6 medium, chopped


3 Tbsp, chopped

Cooking spray

4 spray(s)


  1. Whisk together hoisin sauce, sesame oil, garlic, ginger, vinegar, and sambal oelek in small bowl. Set aside.
  2. Cut pork into 4 pieces and cut each piece into thin strips. Sprinkle pork with salt and pepper.
  3. Heat large wok or large deep skillet over medium-high heat until drop of water sizzles in it. Spray wok with nonstick spray. Add pork in three batches and stir-fry until browned, 3–4 minutes, spraying wok with nonstick spray between batches. Transfer pork to plate and keep warm.
  4. Spray wok with nonstick spray. Add mushrooms and stir-fry until tender, about 5 minutes. Add coleslaw and hoisin sauce mixture and stir-fry until cabbage wilts, about 4 minutes.
  5. Remove from heat and stir in pork, scallions, and cilantro.
  6. Serving size: 1¼ cups


Sambal oelek is an Asian chili sauce made with chiles and vinegar. If you can’t find it, you can substitute Sriracha.