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Mu Shu Pork Wraps

Photo: Jennifer Causey Styling: Lindsey Lower


Serves 4 (serving size: 2 wraps)

Chinese restaurants serve mu shu pork with Mandarin pancakes. On a busy weeknight, whole-wheat tortillas are an easy sub.    


  • 1 tablespoon dark sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 5 garlic cloves, minced
  • 1 cup matchstick-cut carrot
  • 2 (3.5-ounce) packages sliced fresh shiitake mushrooms
  • 1 cup (1-inch) pieces green onions
  • 4 cups thinly sliced napa cabbage
  • 1/8 teaspoon kosher salt
  • 1 teaspoon sugar
  • 12 ounces boneless pork shoulder, trimmed and very thinly sliced
  • Cooking spray
  • 1 1/2 tablespoons water
  • 1 tablespoon hoisin sauce
  • 8 (6.5-inch) whole-wheat tortillas

Nutrition Information

  • calories 391
  • fat 14.1 g
  • satfat 4.6 g
  • monofat 6.2 g
  • polyfat 3 g
  • protein 25 g
  • carbohydrate 40 g
  • fiber 20 g
  • cholesterol 57 mg
  • iron 3 mg
  • sodium 676 mg
  • calcium 231 mg
  • sugars 8 g
  • Est. Added Sugars 2 g

How to Make It

  1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to medium-high. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 to 2 minutes or just until cabbage wilts. Spoon cabbage mixture into a large bowl; stir in salt.

  2. Wipe pan clean with paper towels. Return pan to medium-high heat. Combine sugar and pork, tossing well to coat. Coat pan with cooking spray. Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally. Carefully add 1 1/2 tablespoons water to pan, scraping pan to loosen browned bits. Stir in hoisin sauce. Add cabbage mixture to pan; toss gently to combine. Spoon about 2/3 cup pork mixture into each tortilla; roll up.