Mou Shu Pork

3/4 pound boneless pork loin chops, cut into 1/8-inch strips
8 ounces mushrooms, sliced
1 can (8 ounces) bamboo shoots, drained and cut in half lengthwise
6 green onions with tops, sliced diagonally into 1/4-inch pieces (about 1/3 cup)
1/4 cup water
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
2 eggs, lightly beaten
1 tablespoon sesame oil
3 cups packaged cabbage slaw mix
3 garlic cloves, pressed
8 (8-inch) flour tortillas, warmed
Plum sauce (optional)

Using Chef's Knife, cut pork into 1/8-inch-thick strips. Slice mushrooms with Egg Slicer Plus®. Cut bamboo shoots in half lengthwise and green onions diagonally into 1/4-inch pieces. Whisk water, soy sauce, cornstarch and sugar in Small Batter Bowl until smooth. Heat Stir-Fry Skillet over medium heat until hot. Add eggs and cook without stirring 3 minutes. Turn over with Nylon Spatula and continue cooking 30 seconds. Remove from Skillet to Cutting Board; cut into short, thin strips using Pizza Cutter. Add oil to same Skillet and heat over high heat until hot. Add pork; cook and stir 1-2 minutes or until pork is no longer pink. Add slaw mix, mushrooms and garlic; cook and stir 2-3 minutes or until vegetables are crisp-tender. Add bamboo shoots, green onions, cooked egg and stirred cornstarch mixture to Skillet; cook and stir 1-2 minutes until thickened, clear and bubbly.  Spoon about 2/3 cup pork mixture down center of each tortilla; roll up. Serve with plum sauce, if desired. Yield: 4 servings

Nutrients per serving: Calories 580, Total Fat 19 g, Sodium 1620 mg, Fiber 3 g

Pampered Chef