April 19, 2024

Moo Shoo Pork

Name: Moo Shoo Pork
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp. (45 mL) vegetable oil, divided; 3/4 lb (375 g) lean ground pork; 1 large white onion, chopped; 2 cloves garlic, minced; 1 tsp. (5 mL) minced fresh ginger; 2 cups (500 mL) shredded red cabbage; 1-1/2 cups (375 mL) thinly sliced shiitake mushrooms; 1/2 jar (175 mL) VH® Garlic Hoisin Stir-Fry Sauce, divided; 2 tbsp. (30 mL) VH® Soya Sauce; 3 tbsp. (45 mL) rice wine vinegar; 1 tsp. (5 mL) sesame oil; 8 leaves butter lettuce, washed and dried thoroughly; 4 green onions, thinly sliced; Fresh coriander leaves

15

Prep Time Minutes
35
Total Time Minutes
14
Number of Ingredients
4
Servings

Tags:

VH,
Pork,
Under 45 min

Ingredients

3 tbsp. (45 mL) vegetable oil, divided
3/4 lb (375 g) lean ground pork
1 large white onion, chopped
2 cloves garlic, minced
1 tsp. (5 mL) minced fresh ginger
2 cups (500 mL) shredded red cabbage
1-1/2 cups (375 mL) thinly sliced shiitake mushrooms
1/2 jar (175 mL) VH® Garlic Hoisin Stir-Fry Sauce, divided
2 tbsp. (30 mL) VH® Soya Sauce
3 tbsp. (45 mL) rice wine vinegar
1 tsp. (5 mL) sesame oil
8 leaves butter lettuce, washed and dried thoroughly
4 green onions, thinly sliced
Fresh coriander leaves

Directions

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Step one

Heat 1 tbsp. (15 mL) of the oil in a large wok or skillet set over medium-high heat. Add pork and cook, stirring, for 5 minutes or until browned. Transfer to a plate.
Step two

Pour remaining oil in wok; add onion, garlic and ginger. Cook for 5 minutes or until softened. Stir in cabbage and shiitake mushrooms. Cook for 5 to 7 minutes or until cabbage is wilted and mushrooms are tender.
Step three

Stir in 1/4 cup (60 mL) VH^® Garlic Hoisin Stir-Fry Sauce, VH^® Soya Sauce, rice wine vinegar and sesame oil. Return pork to wok. Stir-fry for 3 to 4 minutes or until sauce is thickened. Serve in lettuce leaves spread with remaining hoisin. Garnish with green onions and coriander leaves.