MooShuPork - Take Stock Magazine
Top Tip

Moo Shu Pork

Food Main Courses Starters Dairy-free
Mark Rigby, executive chef at Premier Foods
Prep: 20 minutes
Cook: 20 minutes
10 Servings
15ml rice vinegar
1 garlic clove, crushed
400g pork tenderloin, trimmed & cut into thin strips
20ml vegetable oil
100g shiitake mushrooms, slicede
200ml Sharwood’s Chow Mein & Chinese Mushroom Sauce
100g mixed white & red cabbage, shredded
50g carrot, grated
1 onion, sliced
10 lettuce leaf cups
4 spring onions, finely sliced
1 little gem lettuce
  1. In a large bowl, add the vinegar, garlic and pork to marinate for 10 minutes
  2. Heat half the oil in a wok over a high heat. Stir-fry the pork until browned, add the mushrooms and stir-fry until slightly golden
  3. Add the sauce and heat through
  4. In a separate pan, add the rest of the oil and cook the cabbage, onion and carrot until wilted
  5. To serve, place 10 lettuce cups on a plate, add a spoon of the pork and then top with the wilted vegetable mix and sliced spring onions
  6. TIP: Vary the dish by using Sharwood’s Sweet & Sour Sauce or Sharwood’s Lemon & Ginger Sauce