So-Easy Mu Shoo Pork Wraps
Whip up this healthier version of the Chinese take-out favorite in no time! Juicy pork tenderloin, mushrooms, and shredded cabbage are tossed in a simple stir fry sauce to serve tucked in tortillas for an easy family-friendly weeknight supper.
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Ingredients
Adjust Servings
1 tablespoon sesame oil divided | |
1 lb pork tenderloin thinly sliced crosswise, then sliced into thin strips | |
1 teaspoon kosher salt | |
1/4 teaspoon kosher salt | |
1/4 teaspoon pepper | |
8 oz shitake mushrooms stems removed, caps sliced | |
1 14 oz bag cole slaw mix (or substitute 3 cups shredded cabbage and 3 cups shredded carrot) | |
1 bunch scallions cut into 2" segments and thinly sliced | |
1/2 cup hoisin sauce | |
2 teaspoons garlic minced | |
2 teaspoons ginger minced | |
1 teaspoon rice wine vinegar | |
1 package flour tortillas small |
Nutritional Information
480kcal
Calories
56g
Carbohydrates
31g
Protein
13g
Fat
3g
Saturated Fat
74mg
Cholesterol
1687mg
Sodium
783mg
Potassium
4g
Fiber
14g
Sugar
60IU
Vitamin A
1.6mg
Vitamin C
100mg
Calcium
4.1mg
Iron
Directions
1.
Toss pork tenderloin strips with salt and pepper. Coat a large non-stick skillet or wok with 2 tsp sesame oil and heat on high.
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2.
Cook pork in batches for 3-4 minutes or until lightly browned. Remove to a plate.
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3.
Add remaining 1 teaspoon sesame oil and mushrooms to pan and continue to cook for 5 minutes.
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4.
Add cole slaw mix, scallions, hoisin, garlic, ginger, and vinegar and toss to combine. Cook for 4 minutes or until cabbage wilts.
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5.
Serve mu shoo wrapped in warmed tortillas.
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