Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

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

Ann Taylor Pittman
Recipe by Cooking Light April 2016

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Jennifer Causey Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 2 wraps)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

391 calories; fat 14.1g; saturated fat 4.6g; mono fat 6.2g; poly fat 3g; protein 25g; carbohydrates 40g; fiber 20g; cholesterol 57mg; iron 3mg; sodium 676mg; calcium 231mg; sugars 8g; added sugar 2g.
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