Moo Shu Pork

• 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

1. Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl.
2. Add the pork and marinate 10 minutes.
3. Heat 1 tablespoon vegetable oil in a large skillet over high heat.
4. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes.
5. Transfer the pork to a plate.
6. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
7. Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes.
8. Add the coleslaw mix and cook until wilted, about 3 minutes.
9. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes.
10. Season with salt and sprinkle with the remaining scallions.
11. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
12. Per serving: Calories 237; Fat 10 g (Saturated 2 g); Cholesterol 55 mg; Sodium 716 mg; Carbohydrate 18 g; Fiber 4 g; Protein 22 g
13. Photographs by Antonis Achilleos

hoisin sauce, rice vinegar, garlic, kosher salt, pork tenderloin, vegetable oil, shiitake mushrooms, scallions, bibb lettuce leaves

Taken from www.foodnetwork.com/recipes/food-network-kitchens/moo-shu-pork-recipe.html (may not work)