From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Moo Shu Pork.
3 Tblspn hoisin sauce, plus more for serving
1 tsp McCormick roasted ginger
3 Tblspn rice vinegar
2 cloves garlic, minced
1 ¾ lb Hormel pork tenderloin, trimmed and cut into thin strips
2 Tblspn vegetable oil
8 oz shiitake mushrooms, stemmed and sliced
14 oz slaw mix
1 bunch scallions, thinly sliced
12 each Bibb lettuce leaves
Kosher salt and McCormick coarse ground black pepper
Whisk the hoisin sauce, roasted ginger, vinegar, garlic and ½ 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.