- 1 1/2 pound pork tenderloin, trimmed and cut into thin strips
- 3 tbsp hoisin sauce
- 3 tbsp seasoned rice vinegar (or plain)
- 3 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp vegetable oil (more if needed)
- 8 oz shitake mushrooms, sliced
- 8 oz coleslaw mix
- 3-4 green onions, sliced
- Butter lettuce leaves
Whisk the hoisin sauce, vinegar, minced garlic, sea salt, and freshly cracked pepper, to taste. Add the pork and marinate for 10-30 minutes prior to cooking.
Heat 1/2 tablespoon of vegetable oil in a skillet over high heat.
Add the pork and marinade once the pan is hot along with 2-3 tablespoons of water. Stir-fry until the pork is browned, about 3-4 minutes. Remove from pan and place on a plate then cover it with a tin foil tent.
Add the additional 1/2 tablespoon of vegetable oil to the pan then add the mushrooms once the pan is hot. Stir-fry the mushrooms until golden brown, about 2 minutes.
Add the coleslaw mix, pork, and half of the green onions; stir-fry for an additional 2 minutes. Taste and season with sea salt and freshly cracked pepper, if needed.
Serve the stir-fry in the lettuce leaves and sprinkle the tops with the remaining green onions. Enjoy.