Mu Shu Pork Lettuce Wrap Appetizer

Ingredients:

• 0.8 kg pork tenderloin, trimmed and cut into thin strips
• 3 tablespoons hoisin sauce + extra for serving
• 3 tbsp. l. rice vinegar
• 2 cloves garlic, crushed
• 2 tablespoons of vegetable oil
• 220 g shiitake mushrooms, thinly sliced ​​(remove stems)
• 1 package (400 gr.) shredded Asian coleslaw mix
• 1 bunch green onions, thinly sliced
• 12 leaves of Bibb lettuce

Preparation:

1. In a large bowl, combine the soy sauce, vinegar, garlic, and 0.5 teaspoon each of salt and black pepper. Add the pork and marinate for 10 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Remove the pork from the marinade with tongs (set the marinade aside) and sear until golden brown, about 4 minutes. Transfer the pork to a plate. Add 3-4 tablespoons of water to the skillet, then pour the pan juices over the pork on the plate.
3. Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and cook until lightly golden brown, about 2 minutes. Add the coleslaw mixture and cook until wilted, about 3 minutes. Add the pork, reserved marinade, and half of the green onions; cook for another 2 minutes. Season with salt and sprinkle with the remaining green onions.
4. Serve the stir-fry on lettuce leaves, drizzled with extra hoisin sauce.