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Moo Shu Pork

Yield

4 servings.

Superquick

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Wrap tortillas in heavy-duty aluminum foil; bake at 325° for 12 minutes or until thoroughly heated.

  2. Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips.

  3. 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.

  4. 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.

  5. Spread 1 1/2 teaspoons plum sauce over one side of each tortilla; top evenly with pork mixture. Roll up tortillas, and serve immediately.

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