Moo Shu Pork




4 servings.

Recipe from

Oxmoor House

Nutritional Information

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


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


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.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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