Moo Shu Pork

Ingredients

• 12  bibb lettuce leaves 
• 14 ounce coleslaw mix 
• 2 cloves garlic minced
• 3 tablespoons hoisin sauce plus more for serving
• 4 servings kosher salt and pepper freshly ground
• 0.8 pound pork tenderloin trimmed cut into thin strips
• 3 tablespoons rice vinegar 
• 1 bunch scallions thinly sliced
• 8 ounces mushroom caps stemmed sliced
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• tongs

Directions

1. Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl.
2. Add the pork and marinate 10 minutes.
3. Heat 1 tablespoon vegetable oil in a large skillet over high heat.
4. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes.
5. Transfer the pork to a plate.
6. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.
7. Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes.
8. Add the coleslaw mix and cook until wilted, about 3 minutes.
9. 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.
10. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
11. Photographs by Antonis Achilleos