From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Moo Shu Pork.
Ingredients3 Tblspn hoisin sauce, plus more for serving1 tsp McCormick roasted ginger3 Tblspn rice vinegar2 cloves garlic, minced1 3/4 lb Hormel pork tenderloin, trimmed and cut into thin strips2 Tblspn vegetable oil8 oz shiitake mushrooms, stemmed and sliced14 oz slaw mix1 bunch scallions, thinly sliced12 each Bibb lettuce leavesKosher salt and McCormick coarse ground black pepper
PreparationsWhisk the hoisin sauce, roasted ginger, vinegar, garlic and 1/2 tsp each kosher salt and coarse ground black pepper in a large bowl. Add pork and marinate 10 minutes.
Heat 1 Tblspn vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir fry until brown, about 4 minutes. Transfer the pork to a plate. Add 4 Tblspn water to the skillet, then pour the pan juices over the pork on the plate.
Add the remaining 1 Tblspn vegetable oil to the skillet; when hot, add mushroom and stir fry until slightly golden, about 2 minutes. Add slaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and 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 hoisin sauce.