Mu Shu Pork Wraps

Ready in just 30 minutes, mu shu pork wraps are a flavorful meal that’s perfect for busy weeknights. 

From time to time, I find myself in a rut where I just can’t seem to come up with new ideas for new recipes, which is not a good thing when you’re a food blogger.  To help get my creative juices flowing, I’ll start looking through old cookbooks and paging through cooking magazines.  Often just looking at pictures and reading the title of the recipe is enough to get some recipe ideas flowing in my head.

Last week I found myself lacking in the idea department, so I started paging through a Cooking Light magazine.  I’ve been reading Cooking Light for years and it’s often a good source for inspiration.  When I saw their recipe for mu shu pork wraps, I knew I was on to something.  It looked delicious as well as easy to make.

I did change things up a slightly and I think the result was delicious.  This is quick and easy to make, so it’s perfect for a busy weeknight.  I took some help from the grocery store and bought mushrooms that were already sliced as well as shredded carrots.  I also used ginger paste rather than minced ginger, which is a big time saver and still adds great ginger flavor to the dish.

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Yield: 4

Mu Shu Pork Wraps

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Ingredients

• 1 tbsp sesame oil
• 1 (5 oz) pkg sliced shiitake mushrooms
• 4 green onions, sliced into 1//2 in pieces
• 1 cup shredded carrots
• 5 cloves garlic
• 4 cups napa cabbage, about 1/2 a head, thinly sliced
• 3 tbsp soy sauce, divided
• pepper
• 1 tbsp peanut oil
• 12-16 oz thin pork chops, thinly sliced
• 1/2 tbsp water
• 1 tbsp ginger paste
• 2 tbsp hoisin sauce
• 8 (8 inch) whole grain tortillas

Instructions

Heat sesame oil in a large skillet over medium heat.

Sauté mushrooms for about 2 minutes, until they start to brown.

Add onions and sauté for another two minutes.

Add carrots and sauté for 1 minute.

Add garlic and sauté for 30 seconds until garlic is fragrant.

Add cabbage and cook for another 2-3 minutes, until cabbage wilts.

Stir in 2 tbsp soy sauce.

Remove cabbage mixture from the skillet and set aside in a large bowl.

Heat peanut oil over medium heat.

Toss pork with remaining soy sauce and season with pepper.

Add pork to skillet and sauté until browned and cooked through, about 3 minutes.

Stir in water, scraping the bottom of the pan to release any browned bits.

Stir in ginger paste and hoisin sauce.

Return cabbage mixture to skillet and toss to coat with the sauce.

Serve with the tortillas

ENJOY!

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