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Stir-Fry Skillet


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)
  1. 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.
  2. Whisk water, soy sauce, cornstarch and sugar in Small Batter Bowl until smooth.
  3. 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.
  4. 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.
  5. 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