Grab a large bowl and in it, carefully whisk the hoisin sauce together with the garlic, vinegar, a half teaspoon of salt and a half teaspoon of pepper together. After it’s been well mixed, add in the pork and allow it to marinate for about ten minutes.
In a large skillet, grab your vegetable oil, heat a tablespoon of it over some high heat. Using a pair of tongs, remove the beef from the marinade and stir fry it until it’s nice and brown. This should just take you a few minutes but remember to reserve the marinade.
Transfer the beef to a plate. Take 3 to 4 tablespoons of water and then add it to the skillet to make some pan juice which you should then pour over the beef that’s on the plate.
Add your remaining vegetable oil to the skillet and once it’s hot enough, add the mushrooms then stir-fry them. Ensure they turn nice and golden. This process should take about two minutes. Add in your coleslaw mix and then cook it till wilted for about 3 minutes.
Add your beef and also the marinade you had reserved earlier and just half of the scallions. Stir fry these for 2 minutes. Season with some salt and then sprinkle the other remaining half of the scallions.
Serve the dish in a nice bowl in the lettuce leaves alongside hoisin sauce.
