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.

Canadian Living - Quick & Easy - - PORK -

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.