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Chinese - Mu Shu Pork




Source of Recipe


from Stephanie at rdj


Recipe Introduction


Here is a happy thought you can have a dish strikingly similar to mu shu
pork, the Chinese stir-fry dish accompanied by thin pancakes in which
the meat mixture is rolled, by cutting out half the fat and using
readily available whole-wheat tortillas in place of the pancakes for a
fast homemade version. Enjoy,


List of Ingredients




Chinese - Mu Shu Pork
(flavored pork in "pancakes")

4 teaspoons cornstarch, divided
6 tablespoons sherry, divided (for those of you whom can't have sherry,
try OJ or chicken stock)
3 tablespoons "lite" soy sauce
1 teaspoon sesame oil (this is a strong oil, if you use too much the
flavor changes)
1 pound pork tenderloin, cut into 1/4 inch thick slices and then into
strips
1/4 cup hoisin sauce
6(6 inch) whole wheat flour tortillas
1 tablespoon canola oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
4 ounces shiitake mushrooms, thinly sliced
8 ounces Napa cabbage, thinly sliced (about 4 cups)
3/4 cups chopped scallions (about 5 to 6 scallions)

Combine 1 tablespoon (3 teaspoons) of the cornstarch, 2 tablespoons of
the sherry, 1 tablespoon of the soy sauce and the sesame oil in a bowl,
stir thoroughly and add the pork.
In another bowl, combine the remaining 1 teaspoon of the cornstarch, the
rest of the sherry, 1 tablespoon of soy sauce and hoisin sauce.

Warm the toriilas according to package directions, wrap in foil and keep
warm.
Heat the canola oil in a large nonstick skillet over medium high heat,
add the pork and cook, stirrring 2 to 3 minutes, or until the meat is no
longer pink on the outside. Add the ginger, garlic and mushrooms and
cook, stirring until the vegetables are softened. Add the cabbbage and
2 tablespoons of water and cook, stirring until cabbage is crisp-tender,
2 to 3 minutes, stir in the scallions and the reserved sauce and bring
to a boil. Cook 1 minute, until the sauce is thick and glossy.

To serve, allow the diners to spoon filling into the center of a
tortilla, then roll tthe tortilla closed.
Makes 4 servings (1 1/2 rolls for each serving) enjoy, Stef.

For each serving 399 calories, 32 g protein, 49 g carbohydrates, 6 g
fiber, 10 g fat (2 g saturated fat) 74 mg cholesterol, 1,045 mg sodium.

Serve this with white rice, and broccoli steamed with a rinsed canned
sliced waterchestnuts and baby corn.

Recipe