Mu Shu Pork

Contributed By: jldunston
Cooking for Two

Flour tortillas provide a speedy, easy-to-find alternative to Mandarin pancakes in this version of mu shu pork. Coleslaw mix saves you the trouble of shredding cabbage.

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Total Preparation Time: 45 minutes
Ingredients: Pork
Actual Cooking Time: 45 minutes
Number of Servings: 2
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)

Meal Type: Entree

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Ingredients

4 -inch flour tortillas
2 tbsp Soy sauce
1 t Cornstarch
8 oz Pork tenderloin
1 tsp Cooking oil
1/2 tsp Chili oil
1 clove Garlic, minced
1 cup Packaged shredded cabbage w/ carrot
1 cup Fresh sprouts (such as sunflower or bean sprouts)
1/4 c. Sliced green onions
1/4 c. Bottled plum sauce

Preparation

1. In a medium bowl, stir together the soy sauce and cornstarch. Trim fat from meat. Cut meat into bite-size strips. Add the meat to soy mixture; toss to coat. Let stand at room temperature for 10 minutes.

2. Pour coking oil and chili oil into a medium nonstick skillet. Heat skillet over medium-high heat. Sitr-fry meat and garlic in hot oil for 1 minute. Add 1/2 cup of the cabbage, the sprouts, and green onions. Stir-fry for 3 to 4 minutes or until meat is sligtly pink in center and vegetables are crips-tender. Remove from heat.

3. Warm tortillas in microwave. Place the remaining cabbage in the centers of the tortillas. Spoon the pork mixture over the cabbage. Fold the bottom half of each tortilla over the filling; fold in the sides, creating a fan shape. Serve with plum sauce.