So good. We've been trying lots of Asian recipes lately and my boyfriend said this is his favorite. We decided to substitute lettuce for the cabbage wrap, but it fell apart. We ended up using tortillas. Next time I might be prepared cole slaw mix instead of messing with a whole head of cabbage. Definitely excited to try again.
Mu Shu Pork Wraps
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- Calories: 248
- Fat: 17.1g
- Saturated fat: 2.4g
- Monounsaturated fat: 8.2g
- Polyunsaturated fat: 5.3g
- Protein: 13.5g
- Carbohydrate: 11.7g
- Fiber: 3.5g
- Cholesterol: 33mg
- Iron: 1.3mg
- Sodium: 386mg
- Calcium: 64mg
- 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
- 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.
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