Mu Shu Pork Wraps

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Mu Shu Pork WrapsRecipe
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
If your butcher is unable to cut an 8-ounce piece of pork loin, buy 1 pound and freeze the remainder for another use. Save your mushroom stems for stocks or broths.
Serves 4 (serving size: 2 wraps)

Cost per Serving:



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1 small head green or Savoy cabbage
2 tablespoons lower-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1 (8-ounce) boneless pork loin, trimmed
1/2 cup matchstick-cut carrots
4 mushroom caps, thinly sliced
2 tablespoons canola oil, divided
3/4 cup sliced green onions, divided
3 tablespoons water
2 teaspoons minced fresh garlic


1. Reserve 8 cabbage leaves. Shred remaining cabbage to measure 2 cups. Combine soy sauce and next 3 ingredients (through cornstarch). Cut pork crosswise into 1/4-inch-thick slices. Stack several slices vertically; slice pork into 1/4-inch-thick pieces. Repeat procedure with remaining pork. Add pork, carrots, and mushrooms to soy sauce mixture; toss.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add 1/4 cup onions; sauté 30 seconds. Add shredded cabbage and water; sauté 2 minutes. Remove cabbage mixture from pan. Add remaining 1 tablespoon oil. Add remaining 1/2 cup onions and garlic; sauté 30 seconds. Add pork mixture; sauté 3 minutes or until done. Add cabbage mixture; toss. Place about 1/3 cup pork mixture into each of 8 reserved cabbage leaves.

Created date

August 2012

Nutritional Information

Calories 248
Fat 17.1 g
Satfat 2.4 g
Monofat 8.2 g
Polyfat 5.3 g
Protein 13.5 g
Carbohydrate 11.7 g
Fiber 3.5 g
Cholesterol 33 mg
Iron 1.3 mg
Sodium 386 mg
Calcium 64 mg