Quick Moo Shu Pork
This meal comes together in no time, thanks to packaged coleslaw, which also provides a nice crunch. Convenient tortillas replace the traditional small, thin pancakes. Serve with a drizzle of hoisin sauce, if desired.
HANDS-ON TIME: 10 minutes
TOTAL TIME: 10 minutes
PER SERVING: about 365 cal, 18 g pro, 19 g total fat (5 g sat. fat), 30 g carb (3 g dietary fibre, 4 g sugar), 128 mg chol, 651 mg sodium, 360 mg potassium. % RDI: 5% calcium, 18% iron, 13% vit A, 21% vit C, 37% folate.
MAKES: 6 servings
In bowl, mix together pork, garlic, cornstarch, ginger and pepper; mix in half each of the vinegar and soy sauce. In small bowl, mix together oyster sauce, sugar, sesame oil and remaining vinegar and soy sauce. Set aside. In wok or large skillet, heat 1 tsp of the vegetable oil over high heat; cook eggs, stirring, just until set, about 30 seconds. Remove to plate. Add remaining vegetable oil to wok; stir-fry pork mixture, breaking up with spoon and scraping up browned bits, until pork is no longer pink, about 5 minutes. Stir in coleslaw mix and mushrooms; cook until mushrooms are softened, about 2 minutes. Add oyster sauce mixture, green onions and cooked eggs; stir to coat. Spoon onto tortillas.