Classic Mu Shu Pork

By dmscott52

First made 7/27/2016. Excellent! Taken from Rachael Ray's magazine.

Ingredients

• 4 center-cut boneless pork chops (about 4 oz. each) cut into thin strips
• 1/2 cup hoisin sauce
• 1/4 cup orange juice (from 1/2 navel orange)
• 3 tsp. canola oil
• 8 oz. white mushrooms, sliced
• 1/2 napa cabbage, shredded (about 6 cups)
• 2 carrots, peeled and shredded
• 4 scallions, thinly sliced
• 8 6-inch flour tortilla, warmed

Preparation

Step 1

1. In a medium bowl, toss the pork, 2 T. hoisin sauce and the orange juice.

2. In a large nonstick skillet, heat 2 tsp. oil over medium-high heat. Add the pork mixture and cook, stirring occasionally, until lightly browned and cooked through, about 4 minutes. Transfer pork to a plate.

3. Add the remaining 1 tsp. oil to the skillet. Add the mushrooms;cook stirring often, until lightly browned and softened, about 6 minutes. Stir in the cabbage and carrots; cook, stirring often, until crisp-tender, about 3 minutes. Add the pork, remaining 6 T. hoisin sauce and the scallions; cook stirring constantly, until heated through, about 1 minute.

4. Place warmed tortillas on plates and top with the pork mixture. Fold over.