| Fast Prep

mu shu-style pork

start to finish: 20 minutes | MAKES: 4 servings (2 cups pork mixture + 2 tortillas + 1 Tbsp. sauce each)

• 1 Tbsp. vegetable oil
• 12 oz. boneless pork top loin chops, trimmed of fat and cut into thin strips
• 3 cups sliced fresh button mushrooms (8 oz.)
• ½ cup bias-sliced green onions
• 4 cups packaged 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. In a large skillet heat oil over medium-high heat. Add pork; cook and stir 2 to 3 minutes or until slightly pink in center. Remove pork 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 pork to skillet. Stir in soy sauce, sesame oil, and crushed red pepper; heat through. Serve with tortillas and hoisin sauce.

PER SERVING: 400 cal., 13 g fat (3 g sat. fat), 57 mg chol., 1,066 mg sodium, 43 g carb., 4 g fiber, 8 g sugars, 27 g pro.

WHAT IS MU SHU?

This Chinese dish consists of a seasoned meat-and-veggie mixture rolled up in small, thin pancakes. For this quick and easy version, small tortillas are used in place of homemade Chinese-style pancakes.