Easy Moo Shu Pork
Note: Hoisin sauce is a thick, dark, sweet soybean-based Chinese sauce that is used as a dipping sauce or for glazing or marinating food. Lettuce cups give this quick and easy Chinese classic a light, fresh touch. For a heartier version, substitute warmed small flour tortillas for the lettuce. From Meredith Deeds.
• 1 tbsp. hoisin sauce, plus more for serving
• 3 tbsp. rice vinegar
• 1 (3/4-lb.) pork tenderloin, trimmed, cut in half lengthwise and sliced into thin strips
• 2 eggs
• Pinch of salt
• 2 tbsp., plus 1 tsp. vegetable oil, divided
• 10 oz. shiitake mushrooms, stemmed and sliced thinly
• 1/2 c. shredded carrots
• 1 (10-oz.) bag finely cut coleslaw (without dressing)
• 1 bunch green onions, thinly sliced
• 16 Bibb lettuce leaves
Whisk the hoisin sauce and vinegar together in a large bowl. Add the pork and marinate 10 minutes.
Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Whisk together eggs and salt in a small bowl. Add to the hot wok and stir until the eggs are just set. Transfer the eggs to a plate. Wipe out the pan.
Heat 1 tablespoon oil in the same wok or skillet over high heat. Remove the pork from the marinade and allow excess marinade to drip off (reserving remaining marinade) and stir-fry until browned, about 3 minutes. Transfer the pork and any liquid in the wok or skillet to a 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 carrots and coleslaw and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and the green onions; stir-fry 2 more minutes. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
Nutrition information per serving:
Calories 190 Fat 10 g Sodium 140 mg
Carbohydrates 11 g Saturated fat 2 g Calcium 60 mg
Protein 16 g Cholesterol 86 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 vegetable, 2 lean meat, 1 fat.