1 lb boneless pork tenderloin, trimmed of all visible fat, cut into thin strips
6 Tbs dry sherry, divided
2 Tbs. + 2 tsp. reduced-sodium soy sauce
1 Tbs. + 1 tsp. cornstarch
½ tsp Asian (dark) sesame oil
¼ cup hoisin sauce
Six 6-inch fat-free flour tortillas
1 Tbs canola oil, divided
¼ lb shiitake mushrooms, stemmed and thinly sliced
2 Tbs minced peeled fresh ginger
3 cloves garlic, minced
¾ lb Chinese cabbage, thinly sliced
6 whole scallions, chopped
1. Combine pork, 2 Tbs. of the sherry, 2 tsp. of the soy sauce, 1 Tbs. cornstarch, and the sesame oil in a medium bowl; toss well to coat and set aside. Combine the remaining 4 Tbs. sherry, 2 Tbs. soy sauce, and 1 tsp. cornstarch with the hoisin sauce in a small bowl; set aside.
2. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 tsp. of canola oil, then add the pork mixture. Stir-fry until just cooked through, 4-5 minutes; transfer to a plate. Swirl the remaining 1 tsp. canola oil, then add the mushrooms, ginger and garlic. Stir-fry until softened, 3-4 minutes. Add the cabbage and 2 Tablespoons water; stir-fry until cabbage wilts and is crisp-tender, 2-3 minutes. Add scallions, pork and sherry mixture. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
3. Wrap tortillas in a damp paper towel and microwave until hot.
4. Spoon about 2/3 cup of the pork mixture onto each tortilla, roll up and serve.
Amount Per Serving
Calories From Fat (24%) 70.55
Total Fat 7.92g
Saturated Fat 1.45g
Dietary Fiber 1.74g
Net Carbohydrates 27.56g
WW Points: 6
Recipe Source: Weight Watchers: Take Out Tonight
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“Not your typical Mu Shu with the Chinese pancakes- this one is more like Mu Shu tacos! It was still very good, especially if you’re on a diet and you’re looking for something substantial.”
-San Diego, CA