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Recipe Mu Shu Pork

Mu Shu Pork

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    10 mins

Chinese Food | Pork Less Than 30 mins Lunch Dinner

What You Will Need

Ingredients

  • 1 lb. large pork tenderloin, cut into 1/2 inch strips
  • 2 Tbsp. vegetable oil
  • 8 oz. shiitake mushroom, stemmed and sliced thin
  • 1 Tbsp. grated fresh ginger
  • 14 oz. coleslaw
  • 3 scallions, sliced thin
  • 8 8-inch flour tortillas, warmed

Seasoning

  • 1 cup Lee Kum Kee Hoisin Sauce
  • 1 Tbsp. Chili Garlic Sauce
  • 2 Tbsp. dry sherry

Made with
Lee Kum Kee products

Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Bottle of Lee Kum Kee Hoisin Sauce, a versatile Asian condiment for marinades, stir-fries, and dipping sauces.

Hoisin Sauces

Hoisin Sauce

How to make it

  1. Pat pork dry with paper towels and toss with chili garlic sauce in medium bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
  2. Cook pork until no longer pink, 3 to 5 minutes. Transfer to plate and tent with foil.
  3. Add mushrooms and remaining oil to now-empty skillet and cook over medium-high heat until lightly browned, about 5 minutes.
  4. Stir in ginger and cook until fragrant, about 30 seconds. Add coleslaw mix and cook until wilted, about 3 minutes.
  5. Stir in pork, along with any accumulated juices, 1/2 cup hoisin, and sherry, and cook until sauce is slightly thickened, about 1 minute.
  6. Sprinkle with scallions. Serve with tortillas, passing remaining hoisin at table.

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