I often have a craving for oriental food. Maybe my dad is to thank for that, as he took our family out for sushi and stir-fry over the years. He works for a Japanese company and has traveled overseas several times over the years. I guess I never realized how much that affected what we eat--because when we splurge on a Saturday night, you won't find us at a steakhouse. You'll find us at happy hour sushi at our local hangout. Fun times. This recipe is a quick way to enjoy some Moo Shu pork without having to call for takeout (and its more healthy too).
-3 T. hoisin sauce (plus more for serving)
-3 T. rice vinegar
-minced garlic (about 2 cloves)
-salt and pepper to taste
-1 3/4 lb. pork tenderloin trimmed and cut into strips
-2 T. vegetable oil
-8 oz. shiitake mushrooms, stemmed and sliced
-1 14 oz. bag coleslaw mix
-1 bunch scallions, thinly sliced
-12 Bibb lettuce leaves
1. Whisk the hoisin suace, vinegar, garlic and 1/2 t. each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
2. Heat 1 T. 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 min. Transfer the pork to a plate. Add 3-4 T. water to the skillet, then pour the pan juices over the pork on the plate/ 3. Add the remaining 1 T. vegetable oil to the skillet. when hot, add the mushrooms and stir-fry until slightly golden, about 2 min. Add the coleslaw mix and cook until wilted, about 3 min. Add the pork, the reserved marinade and half of the scallions. Stir-fry 2 more min. Season with salt and pepper to taste and sprinkle with remaining scallions. Serve stir-fry in the lettuce leaves with more hoisin sauce.