QUICK MU SHU PORK

USE YOUR FAVORITE FLOUR TORTILLAS FOR THESE ASIAN-STYLE WRAPS. WHEAT, SPINACH, AND MULTIGRAIN TORTILLAS ARE DELICIOUS ALTERNATIVES TO REGULAR FLOUR TORTILLAS.

START TO FINISH 20 minutes

• 12 oz. boneless pork top loin chops
• 1 Tbsp. vegetable oil
• 3 cups sliced fresh button mushrooms (8 oz.)
• ½ cup bias-sliced green onions
• 4 cups shredded cabbage with carrot (coleslaw mix)
• 2 Tbsp. soy sauce
• 1 tsp. toasted sesame oil
• ⅛ tsp. crushed red pepper
• 8 7- to 8-inch flour tortillas, warmed
• ¼ cup hoisin sauce or plum sauce

1. Trim fat from meat. Cut meat into thin strips. In a large skillet or wok heat vegetable oil over medium-high heat. Add meat; cook and stir 2 to 3 minutes or until slightly pink in center. Remove from skillet.

2. Add mushrooms and green onions to hot skillet. Cook 3 minutes or until mushrooms are tender, stirring occasionally. Add cabbage with carrot; cook and stir 1 minute or just until cabbage is wilted.

3. Return meat to skillet. Stir in soy sauce, sesame oil, and crushed red pepper; heat through. Serve with tortillas and hoisin sauce. MAKES 4 SERVINGS.

PER SERVING 400 cal., 13 g fat (3 g sat. fat), 57 mg chol., 1,066 mg sodium, 43 g carb., 4 g fiber, 27 g pro.