Moo Shu Pork

I love this recipe, love, love, love it.  It is easy, quick, healthy, and full of flavor. Yummy!
It is also wallet friendly, great for college kids, or families watching their budget.


                                                      

• 3 tablespoons hoisin sauce, plus more for serving
• 3 tablespoons rice vinegar 
• 2 cloves garlic, minced
• Salt and pepper
• 1 3/4-pound pork tenderloin, trimmed and cut into thin strips
• 2 tablespoons vegetable oil
• 8 ounces baby bella, shitake, or your favorite mushrooms, stemmed and sliced
• 1 14-ounce bag coleslaw mix
• 1 bunch scallions, thinly sliced
• 12 Bibb lettuce leaves or tortillas 

1. Whisk the hoisin sauce, vinegar, garlic, and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate10 minutes
2. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes
3. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate
4. Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes
5. Add the pork, the reserved marinade and half of the scallions, stiryfry 2 more minutes
6. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves or tortialls with more hoisin sauce