Mu Shu Pork Lettuce Wrap Appetizer
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 237, total fat 10 G., saturated fats 2 G., proteins 22 G., carbohydrates 18 G., fiber 4 G., cholesterol 55 mg, sodium 716 mg, sugar 0 G.
Calories 237, total fat 10 G., saturated fats 2 G., proteins 22 G., carbohydrates 18 G., fiber 4 G., cholesterol 55 mg, sodium 716 mg, sugar 0 G.
Mu shu pork is an easy-to-make Chinese dish, packed with succulent ingredients and rich in amazing Asian flavors. This version of mu shu features pork tenderloin, shiitake mushrooms, and shredded coleslaw. All ingredients are thinly sliced and stir-fried over high heat (with rapid stirring). The pork is first marinated in a flavorful mixture of soy sauce, vinegar, and garlic. This tender loin takes just 10 minutes to marinate, and it's bursting with flavor. Serve the mu shu in thick lettuce bowls.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.8 kg pork tenderloin, trimmed and cut into thin strips
- 3 tablespoons hoisin sauce + extra for serving
- 3 tbsp. l. rice vinegar
- 2 cloves garlic, crushed
- 2 tablespoons of vegetable oil
- 220 g shiitake mushrooms, thinly sliced (remove stems)
- 1 package (400 gr.) shredded Asian coleslaw mix
- 1 bunch green onions, thinly sliced
- 12 leaves of Bibb lettuce
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Cooking the dish according to the recipe:
- In a large bowl, combine the soy sauce, vinegar, garlic, and 0.5 teaspoon each of salt and black pepper. Add the pork and marinate for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Remove the pork from the marinade with tongs (set the marinade aside) and sear until golden brown, about 4 minutes. Transfer the pork to a plate. Add 3-4 tablespoons of water to the skillet, then pour the pan juices over the pork on the plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and cook until lightly golden brown, about 2 minutes. Add the coleslaw mixture and cook until wilted, about 3 minutes. Add the pork, reserved marinade, and half of the green onions; cook for another 2 minutes. Season with salt and sprinkle with the remaining green onions.
- Serve the stir-fry on lettuce leaves, drizzled with extra hoisin sauce.
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