Moo Shu Pork
Time = 40 min
1 c white rice
3 T hoisin sauce, plus more for dipping
3 T rice vinegar
2 T pineapple juice
2 cloves garlic, diced
salt and pepper
1 3/4 lb pork tenderloin, cut in thin strips
2 T olive oil
8 oz shitake mushrooms, stemmed and sliced
1 14-bag coleslaw mix
1 bunch scallions, thinly sliced
In a large bowl, whisk hoisin sauce, vinegar, juice, garlic, salt and pepper. Add pork and marinate for 10 minutes. Prepare rice according to directions and keep warm.
Heat 1 tablespoon oil in skillet over high heat. Add pork (reserve marinade) and stir-fry until browned. Transfer to a plate. Add 1/4 c water to the skillet to deglaze; pour over pork with the remaining marinade. Add remaining oil to skillet. Add mushrooms and stir-fry until lightly golden. Add coleslaw and cook until wilted. Add pork and scallions; heat through. Season with salt. Serve over rice.
Adapted from Food Network Magazine