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Mu Shu Pork Wraps

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Yield Serves 4 (serving size: 2 wraps)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.