MOO SHU PORK WITH SWEET CHILI SAUCE WOW THIS WAS GOOD ENJOY DAN:

MOO SHU PORK by CHEF DAN:
Serves 4

INGREDIENTS:

3/4-pound pork tenderloin, cut into thin strips
3 tablespoons hoisin sauce, plus more for serving
3 tablespoons rice vinegar
2 tablespoons grape-seed oil
1 bell pepper thinly sliced
1 14-ounce bag coleslaw mix
1 cup baby portabella mushrooms, sliced
4 garlic cloves, finely chopped
2 tablespoons MAE PLOY sweet chili sauce
1/4-cup white wine or water
1 leaves of romaine lettuce

DIRECTIONS:

1. In a bowl whisk the hoisin sauce, vinegar, garlic and a little salt and pepper.
2. Add the pork and chill for 20-30 minutes.
3. Heat 1 tablespoon grape-seed oil in a skillet or wok over medium-high heat.
4. Remove the meat from the marinate and stir-fry (reserving marinate) until nice and browned about 4 minutes.
5. Transfer pork to a bowl.
6. Stir white wine into the skillet and stir with pan juices and pour over cooked pork, cover.
7. Add remaining 1 tablespoons grape-seed oil over medium-high heat.
8. Add mushrooms, bell pepper and stir-fry until the mushrooms are golden brown and the peppers are soft, about 2 minutes.
9. Add the coleslaw and cook until wilted, about 3 minutes.
10. Add pork and reserved marinate, sweet chili sauce and stir-fry 2 more minutes or until heated through.
11. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
ENJOY DAN: BON-APPETITE!!