GINNA PARSONS: Chinese dish rivals good restaurants

By Ginna Parsons/NEMS Daily Journal

OK, we’re 14 weeks into the new year and husband Charlie and I are both down 18 pounds. He’s through losing and is just trying to maintain his current weight and tone up a bit.
I, on the other hand, still have 30 more pounds to go.
And I am looking forward to dropping every single one of them.
Our recipe repertoire has exploded since the new year began and this is largely what’s kept us motivated. We look forward to preparing each meal and trying new ingredients. Some of the new things we’ve tried since January have already made it into our regular meal rotation.
Co-workers are always eager to share new recipes and this one came from Pam Maness in the advertising department. It’s a Weight Watchers recipe and it has a value of 6 points (this means nothing to me, but to WW devotees this is important).
We made this Saturday night in a well-seasoned cast iron skillet and I have to say it was as good or better than some Moo Shu Pork dishes I’ve had in good Chinese restaurants. I wrapped mine in Bibb lettuce leaves; Charlie made some thin Chinese pancakes for his. You could also serve this over rice.
The mushrooms were a bit pricey – $8 for two 3.5-ounce packages – but, oh, so worth it.

Moo Shu Pork

1/3 cup hoisin sauce
2 teaspoons sesame oil
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 teaspoon rice wine vinegar
1 teaspoon sambal oelek (chili paste)
1 pound lean pork tenderloin, thinly sliced crosswise and sliced in thin strips
1 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces fresh shiitake mushrooms, sliced
14 ounces packaged coleslaw mix
6 medium scallions, chopped
3 tablespoons fresh cilantro, minced
In a small bowl, whisk together hoisin sauce, oil, garlic, ginger, vinegar and sambal oelek; set aside. In a bowl, toss pork with salt and pepper.
Coat a very large nonstick skillet or wok with cooking spray; set over high heat. When hot, add pork (in 2 batches if necessary); stir-fry until lightly browned, about 3 to 4 minutes. Remove to a plate; set aside.
Off heat, coat same skillet or wok with cooking spray; set over high heat. When hot, add mushrooms; stir-fry for 5 minutes. Add slaw mix and reserved sauce mixture; toss to combine. Cook, stirring occasionally, until cabbage wilts, about 4 minutes. Remove from heat and stir in pork, scallions and cilantro; serve mixture on its own or wrapped in large Romaine lettuce leaves.
Serves 4.

Ginna Parsons is the Daily Journal’s food/home/garden editor.