Mu Shu Pork
|Boneless pork||1⁄2 Pound|
|Sauce||2 1⁄2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Sliced mushrooms||8 Ounce, drained (1 Can)|
|Shredded cabbage||1 Pound (1 Bag)|
|Carrots||2 , shredded|
|Scallions||4 , thinly sliced|
1. Heat the oven to 400°F. Wrap tortillas in foil and place in oven to warm.
2. Meanwhile, in a medium bowl, stir together pork and stir-fry sauce. In a nonstick 1 2-inch skillet over medium high heat, heat 1 tablespoon oil. Add pork to skillet and stir-fry until no longer pink, 2 to 3 minutes. Transfer to a plate.
3. Add remaining oil to skillet. Add mushrooms, cabbage, carrots, and scallions and stir-fry until wilted, about 3 minutes. Return pork and any juices that have collected to skillet and stir-fry to blend flavors, 2 minutes.
4. To serve, divide pork mixture evenly among warmed tortillas and roll loosely. Serve immediately.