Mandarin Mu Shu Pork

By pattie_d

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

Ingredients

• 4 8-inch flour tortillas see savings
• 2 tablespoons reduced-sodium soy sauce see savings
• 1 teaspoon cornstarch see savings
• 1 8-ounce pork tenderloin see savings
• 1 teaspoon cooking oil see savings
• 1/2 teaspoon hot chili oil or 1/8 teaspoon crushed red pepper see savings
• 1 clove garlic, minced see savings
• 1 cup packaged shredded cabbage with carrot (coleslaw mix) see savings
• 1 cup fresh sprouts (such as sunflower or bean sprouts) see savings
• 1/4 cup sliced green onions see savings
• 1/4 cup bottled plum sauce see savings

Preparation

Step 1

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

2. 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.

3. 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.

4. 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.