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MooShuPork - Take Stock Magazine

Moo Shu Pork

Mark Rigby, executive chef at Premier Foods
Serves: 10
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  • 15ml rice vinegar
  • 1 garlic clove, crushed
  • 400g pork tenderloin, trimmed & cut into thin strips
  • 20ml vegetable oil
  • 100g shiitake mushrooms, slicede
  • 200ml Sharwood’s Chow Mein & Chinese Mushroom Sauce
  • 100g mixed white & red cabbage, shredded
  • 50g carrot, grated
  • 1 onion, sliced
  • 10 lettuce leaf cups
  • 4 spring onions, finely sliced
  • 1 little gem lettuce


  1. In a large bowl, add the vinegar, garlic and pork to marinate for 10 minutes
  2. Heat half the oil in a wok over a high heat. Stir-fry the pork until browned, add the mushrooms and stir-fry until slightly golden
  3. Add the sauce and heat through
  4. In a separate pan, add the rest of the oil and cook the cabbage, onion and carrot until wilted
  5. To serve, place 10 lettuce cups on a plate, add a spoon of the pork and then top with the wilted vegetable mix and sliced spring onions
  6. TIP: Vary the dish by using Sharwood’s Sweet & Sour Sauce or Sharwood’s Lemon & Ginger Sauce
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