Moo Shu Pork Stir-Fry
This is a homemade version of a Chinese takeout favorite. Enjoy it on its own, wrapped in lettuce leaves, or over rice.
- 1/3 cup hoisin sauce
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger root
- 1 teaspoon rice wine vinegar
- 1 teaspoon sambal oelek
- 1 pound uncooked lean pork tenderloin, thinly sliced crosswise and sliced in thin strips
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cooking spray
- 8 ounces fresh shiitake mushroom, sliced
- 14 ounces packaged coleslaw mix (shredded cabbage and carrots)
- 6 uncooked scallions, chopped
- 3 tablespoons fresh, minced cilantro
- 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, scallionsm and cilantro; serve mixture on its own or wrapped in large Romaine lettuce leaves.
- Recipe courtesy of Weight Watchers
Per serving: 253 kcal cal., 6 g fat (1 g sat. fat), 22 g carb., 5 g fiber, 10 g sugar, 28 g pro., 18 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet