This is a quick take on a popular Chinese classic. Marinated pork tenderloin and cabbage are wrapped in crisp lettuce leaves and served with bok choy topped with peanuts.
MU SHU PORK WRAP WITH BOK-CHOY
Makes 2 servings. Recipe by Linda Gassenheimer
3/4 pound pork tenderloin
1 teaspoon minced garlic
1 tablespoon grated or chopped fresh ginger
1 tablespoon low-sodium soy sauce*
1 package microwave brown rice (to make 1 1/2 cups cooked rice)
4 teaspoons sesame oil, divided use
4 cups sliced bok choy
2 tablespoons unsalted peanuts
Salt and freshly ground black pepper
2 cups ready-to-eat shredded coleslaw
1/2 cup drained, canned sliced water chestnuts
Several large iceberg lettuce leaves
1 tablespoons hoisin sauce
Remove visible fat from pork and cut into strips about 1/4-inch thick. Mix garlic, ginger and soy sauce and together in a bowl, add the pork strips and mix to cover pork with marinade. Set aside to marinate.
Microwave rice according to package instructions, measure 1 1/2 cups and divide between two dinner plates.
Heat 2 teaspoons oil in a wok or skillet until smoking. Add the bok choy. Stir-fry 3 to 4 minutes. Add the peanuts and salt and pepper to taste. Spoon over the rice and use the same wok for the pork.
Heat remaining 2 teaspoons sesame oil in the same wok or skillet until smoking, and add the coleslaw. Stir fry 1 minute. Push coleslaw to the sides of the pan and add the pork, marinade and water chestnuts. Stir-fry 4 minutes in the center of the pan. Draw in the coleslaw and continue to cook 2 minutes. Add salt and pepper to taste. Carefully remove 6 large lettuce leaves and divide between the 2 plates. Spread hoisin sauce on inside of leaves. Add pork and vegetables. Roll up. Pour any pan juices left over boy-choy and rice.
