Moo Shu Pork


3 tablespoon hoisin sauce, plus more for serving

3 tablespoons rice vinegar

2 cloves of garlic, minced

Kosher salt and freshly ground pepper

1 3/4 pound pork tenderloin, trimmed and cut into this strips

2 tablespoons vegetable oil

8 oz. shiitake mushrooms, stemmed and sliced

1 bunch scallions, thinly sliced

12 bibb lettuce leaves


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.