This streamlined take on moo shu pork uses bagged coleslaw mix as a shortcut. The savory pork filling is then piled into crisp lettuce cups instead of the Mandarin pancakes often seen in American Chinese restaurants.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 |
Ingredients
- 3 tablespoons hoisin sauce, plus more for serving
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 1 3/4-pound pork tenderloin, trimmed and cut into thin strips
- 2 tablespoons vegetable oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 14-ounce bag coleslaw mix
- 1 bunch scallions, thinly sliced
- 12 Bibb lettuce leaves
Instructions
- Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
Nutrition Facts
| Calories | 237 |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 55 milligrams |
| Sodium | 716 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 4 grams |
| Protein | 22 grams |
Reviews
Moo Shu pork has been one of those recipes I have always wanted to make at home. Following this recipe I was fun and easy and it had that great Moo Shu Tang. Because we are sheltering at home I did not have all the veggies required, so I replaced them with carrots and bell pepper . I cut both of these up like a slaw and it worked great!
The pork was so tender and tasty and I followed this recipe to the “t”. We liked the slaw mix in it and the mushrooms. We didn’t care for eating it from lettuce leaves at all. If we ever make it again it will be with Chicken thighs. It was just so so!
Awesome!! So much flavor and texture. I season pretty generously with a salt, pepper, garlic powder mixture. I added Fresno chili peppers and jalapeños to the marinade. And I’m pretty Generous with the garlic . Very very good. Nice option for a pork tenderloin.
Awesome. I’m not condoning the bad reviews. Yeah you have to go with what you’ve got and my hoisin, pork, garlic etc isn’t the same as your hoisin and you have to be aware. It’s Asian cooking at the and on the day and 1 tbsp is a many and varied thing. Ish. Overall I didn’t mess with it I just adjusted quantities according to my ingredients and it was awesome. Thanks for the recipe.
I added lime, ginger and sesame oil to sauce then finished off with mung bean sprouts, cilantro and fresh jalapeños – awesome
Delicious! I had a partial bottle of Hoisin that I needed to use up and found this recipe in my magazine–made it to hopefully get rid of the sauce and not ruin a dinner, but ended up being very pleasntly surprised. Subtle flavor, but totally what I was hoping for–served it with Garlic & Mushroom Fried Rice and it was a perfect meal! Thankfully I had bought extra meat that I marinated–now I have some tasty meat for future pork fried rice!
This sauce was very bland. Did not enjoy it at all. Least liked of all the stir-fry recipes we’ve ever tried. Two stars for using a bag of coleslaw mix as the veggie component, easy quick tip.
Our entire family found this recipe good – even my picky boys. I made a tad more marinade than it called for. I cooked with all of the marinade and added a little flour at the end to bind it to the rest of the ingredients. I served it over pan fried Ramen noodles… not as healthy as the lettuce, but loved by all.
the marinade/sauce has a nice flavor, but there is not enough of it to flavor the meat and vegies. If you want to try the recipe, I would double or even triple the amount of marinade, but I think there are more flavorful recipes out there (Guy’s spicy mandarin beef, which we actually prefer with pork or chicken)
I try Asian recipes quite often and they generally don’t turn out as good as I would think by reading the recipe. However, this recipe was very easy with not many ingrediants to buy and it was really terrific. My entire family loved it and I’ll definitely be making it often.