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Mu Shu Pork- Low Fat

This one is a lighter version- like a Mu Shu taco...

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.

Servings: 6

Nutrition Facts

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Weight Watchers: Take Out Tonight