Flour tortillas and bagged cole slaw mix are speedy alternatives to the traditional when making mu shu pork.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Wrap tortillas tightly in foil. Heat in a 350° oven for 10 to 15 minutes or until warm and soft.*

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  • Meanwhile, 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.

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  • Pour cooking oil and chili oil or crushed red pepper into a medium nonstick skillet. Heat skillet over medium-high heat. Stir-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 slightly pink in center and vegetables are crisp-tender. Remove from heat.

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  • 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 the plum sauce.

Nutrition Facts

473 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 73mg; sodium 1337mg; potassium 521mg; carbohydrates 67g; fiber 4g; sugar 2g; protein 32g; vitamin aRE; vitamin a 3936IU; vitamin c 18mg; thiamin 1mg; riboflavinmg; niacin equivalents 5mg; vitamin b6 1mg; folate 44mcg; vitamin b12 1mcg; calcium 50mg; iron 4mg.

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