I have been loving my most recent issue of the Food Network Magazine. I have found so many wonderful recipes to try and they have all turned out delicious. I was excited to try their version of moo shu pork because it looked tasty, healthy, and very easy to make. I loved the flavor of the tender pork with the crunchy slaw and the soft butter lettuce leaves. This dish was loved by all of us, my kids had seconds and my husband said the leftovers were terrific the next day.Moo Shu Pork:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from The Food Network Magazine ~ July/August 2010
- 1 1/2 pound pork tenderloin, trimmed and cut into thin strips
- 3 tbsp hoisin sauce
- 3 tbsp seasoned rice vinegar (or plain)
- 3 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp vegetable oil (more if needed)
- 8 oz shitake mushrooms, sliced
- 8 oz coleslaw mix
- 3-4 green onions, sliced
- Butter lettuce leaves
Whisk the hoisin sauce, vinegar, minced garlic, sea salt and freshly cracked pepper, to taste. Add the pork and marinate for 10-30 minutes prior to cooking.
Heat 1/2 tablespoon of vegetable oil in a skillet over high heat. Add the pork and marinade once the pan is hot along with 2-3 tablespoons of water. Stir-fry until the pork is browned, about 3-4 minutes. Remove from pan and place on a plate then cover it with a tin foil tent. Add the additional 1/2 tablespoon of vegetable oil to the pan then add the mushrooms once the pan is hot. Stir-fry the mushrooms until golden brown, about 2 minutes. Add the coleslaw mix, pork, and half of the green onions; stir-fry for an additional 2 minutes. Taste and season with sea salt and freshly cracked pepper, if needed. Serve the stir-fry in the lettuce leaves and sprinkle the tops with the remaining green onions. Enjoy.
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