Yummy Recipes - Moo Shu Pork

Lettuce leaves are a great alternative to taco shells for paleo-eaters! The stuffing possiblities are endless ...

Thanks to Pam over at For the Love of Cooking for this great recipe.

Moo Shu Pork

1 1/2 pound pork tenderloin, trimmed and cut into thin strips
3 Tbsp. hoisin sauce
3 Tbsp. rice vinegar
3 cloves garlic, minced
Sea salt and freshly cracked pepper, to taste
1 Tbsp. vegetable oil, more if needed (I used olive oil)
8 oz. mushrooms, sliced
8 oz. coleslaw mix (I used broccoli slaw)
3-4 green onions, sliced
Lettuce leaves
Sriracha sauce (optional)

Whisk the hoisin sauce, vinegar, minced garlic, sea salt and freshly cracked pepper, to taste. Add the pork and marinate for 10-30 minutes prior to cooking.

Heat 1/2 Tbsp. of olive oil in a skillet over high heat. Add the pork and marinade once the pan is hot along with 2-3 Tbsp. of water. Stir-fry until the pork is browned, about 3-4 minutes. Remove from pan and place on a plate then cover with a tin foil tent. Add the additional 1/2 Tbsp. olive oil to the pan then add the mushrooms once the pan is hot. Stir-fry the mushrooms until golden brown, about 2 minutes. Add the coleslaw mix, pork and half of the green onions; stir-fry for an additional 2 minutes. Taste and season with sea salt and freshly cracked pepper, if needed. Serve the stir-fry in the lettuce leaves and sprinkle the tops with the remaining green onions and sriracha sauce (optional - only if you like it spicy!). Enjoy!