- 8 (8-inch) flour tortillas
- 1 (1/2-pound) pork tenderloin
- 2 tablespoons low-sodium soy sauce, divided
- 2 cloves garlic, minced
- Vegetable cooking spray
- 1 teaspoon vegetable oil
- 2 cups shredded Chinese cabbage
- 1 cup sliced fresh mushroom caps
- 1 medium-size sweet red pepper, seeded and cut into thin strips
- 1 cup fresh bean sprouts
- 3 green onions, thinly sliced into 2-inch strips
- 1 tablespoon hoisin sauce
- 1/4 cup plum sauce
- calories 407
- caloriesfromfat 20 %
- fat 9.1 g
- satfat 1.7 g
- monofat 3.4 g
- polyfat 3.2 g
- protein 21.8 g
- carbohydrate 58.6 g
- fiber 0.0 g
- cholesterol 37 mg
- iron 0.0 mg
- sodium 773 mg
- calcium 0.0 mg
How to Make It
Wrap tortillas in heavy-duty aluminum foil; bake at 325° for 12 minutes or until thoroughly heated.
Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips.
Combine pork, 1 tablespoon soy sauce, and garlic, tossing well. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork mixture; stir-fry 3 minutes or until browned. Transfer to a bowl, and set aside.
Add cabbage, mushrooms, and pepper to wok; stir-fry 3 minutes. Add bean sprouts and onions; stir-fry 2 minutes. Return pork mixture to wok. Add remaining 1 tablespoon soy sauce and hoisin sauce; stir-fry 2 minutes or until thickened.
Spread 1 1/2 teaspoons plum sauce over one side of each tortilla; top evenly with pork mixture. Roll up tortillas, and serve immediately.