Remember me?  I have a little blog about food, which I completely dropped for about two weeks.  Hopefully your forgive me for disappearing and still be my friend.

I have been consumed and buried up to my eyeballs with packing boxes and more dust bunnies then I care to admit too, but I am making a comeback.

This was the last real meal that I cooked in my old kitchen.  I needed to make something quick and easy since I was running on empty from all the packing, cleaning and dusting.  I thought this recipe from my Food Network Magazine fit the bill.   It made for a simple weeknight dinner without skipping out on flavor.

In a small bowl whisk together hosin sauce, vinegar, garlic, ginger and 1/2 teaspoon each salt and pepper in a large bowl.

Pour the marinade over sliced pork, mix until evenly coated and let marinade for 10 minutes.  Just about enough time to pluck your eyebrows. 😀

Heat 1 tablespoon sesame oil in a large skillet over high heat. Remove the pork from the marinade using tongs or a slotted spoon, reserving the marinade.  Stir-fry the pork until browned, about 4 minutes.

Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet and scrape up brown bits, pour the pan juices over the pork on the plate and set aside.

Add the remaining 1 tablespoon sesame oil to the skillet.  When the oil is hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes.

Add the coleslaw mix to the pan and cook until wilted, about 3 minutes.

Add the pork with it’s juices, 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 a side of hoisin sauce and steamed white rice.

I was a little worried at first that the spousal figure wouldn’t be down with the idea of a lettuce wrap, he has this idea that lettuce is only for rabbits but I was greatly mistaken.  He went back for seconds and the little bit that was leftover for thirds.

I was super happy with this dish.  The pork was flavorful, tender and had a touch of heat.  I also love the crunch from cabbage and lettuce leaf and the shiitake mushrooms are an extra bonus.  Everyone will love this dish and you will fall in love with how easy it is.

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Yield: 6

Moo Shu Pork Lettuce Wraps

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Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 3 tablespoon hoisin sauce, plus more for serving
• 3 Tbs rice vinegar
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Kosher salt and freshly ground pepper
• 1 3/4-pound pork tenderloin, trimmed and cut into thin strips
• 2 tablespoon sesame oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 14-ounce bag coleslaw mix
• 1 bunch scallions, thinly sliced
• 12 Bibb lettuce leaves

Instructions

1. Whisk the hoisin sauce, vinegar, garlic, ginger and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes.
2. Heat 1 tablespoon sesame 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.
3. Add 3 to 4 tablespoons water to the skillet and scrape up brown bits, then pour the pan juices over the pork on the plate.
4. Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes.
5. 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.
6. Serve the stir-fry in the lettuce leaves with a side of hoisin sauce.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 377Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 102mgSodium: 405mgCarbohydrates: 15gFiber: 3gSugar: 10gProtein: 37g

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