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Mu Shu Pork




Source of Recipe


Dynasty


List of Ingredients




2 dried mushrooms, Shiitake
6 flour tortillas, fat free (7") * see note
3 teaspoons vegetable oil, divided
2 large eggs, lightly beaten
1/2 pound lean ground pork
4 green onions, tops and bottoms, chopped
2 cups cabbage, shredded
1 can bamboo shoots, canned, drained and coarsely chopped (8 oz)
1/4 cup stir-fry sauce
2 tablespoons Hoisin sauce

Recipe



Soak shiitake mushrooms in warm water 30 minutes. Drain. Squeeze excess liquid from shiitake. Remove and discard shiitake stems; thinly slice shiitake.

Wrap tortillas in aluminum foil. Place in a 350°F oven for 10 minutes.

Meanwhile, heat 1 tablespoon oil in large frying pan, preferably nonstick, over high heat. Add eggs; cook until set, lifting edges to let uncooked portion run to bottom of pan. Turn out onto cutting surface; cut into thin strips.

Heat remaining 2 teaspoons oil in same pan. Add pork; saute over high heat 2 to 3 minutes, or until browned. Add onions and cabbage; saute 1 minute, or until cabbage is limp. Mix in bamboo shoots, stir-fry sauce and eggs; cook and stir 1 minute, or until all is heated through.

For each serving, spread 1 teaspoon hoisin sauce on one side of tortilla. Top with about 2/3 cup pork mixture; roll tortilla around to enclose filling. Makes 6 servings.


Note: If desired, substitute with 6 large iceberg lettuce leaves or crepes. Do not heat lettuce leaves. Follow as directed.