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Recipes Sandwiches and Wraps

Moo Shu Pork Lettuce Wraps

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Author:

Erin

Published:

February 2, 2017

Updated:

March 26, 2022

This post may contain affiliate links. Please read my disclosure policy for details.

IMG_0064I may be a little behind the curve here, but Happy Chinese New Year!  The first day of the new year was actually January 28th and it kicked off the year of the rooster.  I don’t know a ton about the year of the rooster, but what I do know is that I had a hell of a good time celebrating Chinese New Year in NYC when I was in college.  Every year a group of us would head down there for the weekend, kicking things off with dinner at a Korean BBQ place (not Chinese, I know).  And then we’d explore in an around China Town the rest of the weekend eating everything in sight.
IMG_0070I don’t know if I ever had moo shu pork during one of those trips.  Normally it’s served with Mandarin pancakes which are kind of like a thin flour tortilla to wrap all your goodies in.  And by goodies, I mean moo shu pork.  I obviously substituted those with lettuce leaves here, but you could use Mexican flour tortillas if you want.  I topped things off with a drizzle of hoisin sauce and a little bit of sriracha mixed with plain Greek yogurt which is obviously not Chinese at all!  But so yummy.
IMG_0057

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Moo Shu Pork Lettuce Wraps

Prep: 1 hour hr 10 minutes mins
Cook: 20 minutes mins
Total: 1 hour hr 30 minutes mins
Servings: 4
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Servings: 4

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 Information

Calories: 274kcal (14%), Carbohydrates: 21g (7%), Protein: 29g (58%), Fat: 9g (14%), Cholesterol: 60mg (20%), Sodium: 510mg (22%), Potassium: 275mg (8%), Fiber: 4g (17%), Sugar: 12g (13%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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