- 4
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Ingredients
- 3 TBl hoisin sauce, plus more for serving
- 3 TBL rice vinegar
- 2 cloves garlic, minced
- kosher salt
- freshly grd. pepper
- 1 3/4 LB pork tenderloin, trimmed & cut into thin strips
- 2 TBL vegie oil
- 8 oz shitake mushrooms, stemmed & sliced
- 1 14-oz bag coleslaw mix
- 1 bunch scallions, thinly sliced
- 12 bibb lettuce leaves or
- tortillas
Preparation
Step 1
whisk hoisin sauce, vinegar, garlic & 1/2 tsp each salt & pepper in lg. bowl
add pork & marinate 10 min
heat 1 TBL vegie oil in lg. skillet over high heat
remove pork from marinade using tongs (reserve marinade)
stir-fry until browned, abt. 4 min
transfer pork to plate
add 3-4 TBL water to skillet
pour pan juices over pork on plate
add remaining 1 TBL vegie oil to skillet
when hot, add mushrooms & stir fry until slightly golden - abt 2 min
add coleslaw mix & cook until wilted, abt 3 min
add pork, reserved marinade & 1/2 of scallions
stir-fry 2 more min
season w/ salt
sprinkle w/ remaining scallions
serve stir fry in lettuce leaves or tortillas w/ more hoisin sauce