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Photo of Moo shu pork in lettuce leaves by WW

Moo shu pork in lettuce leaves

6
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Stir-fried pork with ginger, mushrooms and vegetables is served in iceberg lettuce cups

Ingredients

Cornflour

2 teaspoon(s), level

Soy Sauce

2 tablespoon(s)

Pork fillet, lean, raw

500 g

Calorie controlled cooking spray

4 spray(s)

Root Ginger

1 inch slice(s), peeled and finely grated

Mushrooms

100 g, shiitake mushrooms, sliced

Red pepper

1 medium, deseeded and thinly sliced

Carrots, raw

1 medium, peeled and cut into matchsticks

Cabbage

1 portion(s), large, finley shredded

Hoisin Sauce

1 tablespoon(s)

Lettuce

8 leaf/leaves, small

Spring Onions

1 medium, thinly sliced

Instructions

  1. Combine the cornflour and 1 tablespoon soy sauce in a large dish. Add the pork and mix to coat.
  2. Heat a wok over a high heat. Mist with cooking spray and heat for 20 seconds. Add the pork and stir-fry in 2 batches, for 2 minutes each or until browned. Transfer to a plate.
  3. Reheat the wok over a high heat. Mist with cooking spray and heat for 20 seconds. Add the ginger and stir-fry for 30 seconds or until fragrant. Add the mushrooms, pepper and carrot and stir-fry for 2–3 minutes or until almost tender. Add the cabbage and stir-fry for 1 minute or until just wilted.
  4. Return the pork to the wok with the hoisin and remaining soy sauce and stir-fry until heated through. Top the lettuce leaves with the pork mixture and sprinkle with the spring onion to serve.

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