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Moo Shu Pork Lettuce Wraps

Prep Time1 hour 10 minutes
Cook Time20 minutes
Total Time1 hour 30 minutes
Servings: 4
Calories: 274kcal

Ingredients

  • 1 lb pork tenderloin trimmed and sliced
  • 12 leaves butter lettuce
  • 10 oz shiitake mushrooms sliced
  • 2 cups coleslaw mix
  • 5 stalks green onions thinly sliced
  • 2 cloves garlic minced
  • 4 egg whites
  • 3 tbsp rice vinegar
  • 3 tbsp hoisin sauce
  • 1 1/2 tbsp olive oil divided
  • 1 tbsp arrowroot flour
  • 1/2 tsp ground ginger
  • Salt and pepper to taste

Instructions

  • Whisk 2 1/2 tbsp hoisin sauce, rice vinegar, minced garlic, ginger and salt and pepper.  Pour over pork in a resealable plastic bag.  Marinate in refrigerator for about 1 hr.
  • Remove the pork from the refrigerator and add to a bowl, reserving the marinade for later.  Toss the pork with the arrowroot flour.
  • Heat 1 tbsp olive oil in a large skillet or wok over high heat.  Add the pork and stir fry it for 3-4 minutes until browned.  Set the pork aside on a plate.  Add marinade to the skillet, scraping any browned bits from the bottom of the skillet and set aside.
  • Add egg whites to the skillet or wok and fry them quickly, then set aside for chopping.  Add remaining oil, then stir fry the sliced mushrooms until golden, about 2-3 minutes.  Add coleslaw and quickly cook until the coleslaw is slightly softened, about 1-2 minutes.
  • Return the pork and marinade to the skillet or wok and add 1/2 of the sliced scallions.  Stir fry another 2 minutes and remove from heat.
  • Serve pork and slaw mixture on top of butter lettuce leaves.  Top with remaining scallions and hoisin.

Nutrition

Calories: 274kcal | Carbohydrates: 21g | Protein: 29g | Fat: 9g | Cholesterol: 60mg | Sodium: 510mg | Potassium: 275mg | Fiber: 4g | Sugar: 12g