This is the second recipe in my series of budget recipes adapted from the September Cooking Light.  I am so excited about this recipe I don’t even know where to start!  Since I have to start somewhere, let me just say that this was fabulous!  In no way did it taste like a “budget” meal.  Having said that, I was shocked when I tallied up the number and found that this only cost me $4.55 to make.  Yes, that’s in good old US dollars!!  Oh and it makes enough to feed 4 people.

Why was it so cheap?  Well, first of all, I got the pork tenderloin on sale and the recipe only called for 8 ounces.  So I cut off what I needed and froze the rest to use for something else.  The rest of it was cheap because it didn’t take more that about 3/4 cup of anything else.  I even splurged and spent $1.50 (it was on sale) for shredded carrots.  I only used 2 ounces and the rest I will use in salads.

I just realized I got so excited I didn’t even tell you what I was making.  It’s Mu Shu Pork Wraps.  They cook up super fast, too.  They do take a little bit of prep work, so if you wanted a really quick dinner I would prep everything earlier.  Then when you’re ready for dinner it will be ready in less than 15 minutes, probably closer to 10 minutes.

If you want to spend a little extra, you could wrap the cabbage leaves in a flour tortilla, if you wanted this meal a little heartier.  We tried it that way and it was very good.  I found tortillas on sale and 8 only set me back another $1.51 bringing the grand total up to $6.06.  Still a fabulous bargain for 4 people!

 

Mu Shu Pork Wraps

  • 1 small head green or Savoy cabbage (I used green)
  • 2 tbsp sesame oil
  • 2 tbsp reduced sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp cornstarch
  • 1 – 8 oz boneless pork tenderloin
  • 1/2 cup matchstick-cut carrots (I bought a bag of pre-shredded)
  • 1/2 cup thinly sliced mushrooms
  • 2 tbsp canola oil, divided
  • 3/4  cup sliced green onions, divided
  • 3 tbsp water
  • 2 tsp minced fresh garlic

Reserve 8 whole cabbage leaves.  Shred enough cabbage to make 2 cups.

Combine soy sauce, sesame oil. hoisin sauce, and cornstarch in a medium size bowl.

Cut pork crosswise into 1/4 inch slices.  Then stack several slices vertically and slice into 1/4 in thick pieces.

Add the pork, carrots and mushrooms to the soy sauce mixture, tossing to coat.

This comes together very quickly, so line up all of your ingredients by the stove.  Heat 1 tbsp canola oil in a wok or a large skillet over medium high to high heat (I used high heat).  Add 1/4 cup onion and saute for 30 seconds.

Add shredded cabbage and water, saute for 2 minutes.  Remove from pan and set aside.

Add remaining tablespoon canola oil.  Add remaining green onions and garlic, saute for 30 seconds.

Add pork mixture and saute for 3 minutes or until pork is cooked through.  Add cabbage mixture and toss with pork.

Place about 1/3 of a cup pork mixture in each cabbage leaf.  Serve 2 per person.

ENJOY!

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