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id
815
Name
Pork and Mushroom Mu Shu Rolls
Main Dish Category
Cooking Exchange
Secondary Dish Category
Appetizer,
Main Ingredient
Pork Loin
Other Ingredient
Napa Cabbage
Number of People
4
List of Ingredients
3/4 lb. lean pork loin, trimmed and cut into small thin strips
1 T seasoned rice vinegar
1 T corn starch
3 tsp. reduced-sodium soy sauce
1/4 cup hoisin sauce
3 tsp. canola oil
8 oz. fresh, sliced, mixed mushrooms
4 cups shredded Napa cabbage
2 carrots, shredded
1 T finely grated, peeled, fresh ginger
4 scallions, thinly sliced
8 crepes
Description
Combine pork, vinegar, cornstarch and 2 tsp. soy sauce and toss to coat. Combine remaining 1 tsp. soy sauce and hoisin sauce.
Heat 2 tsp. oil in wok or large, nonstick skillet over medium-high heat until very hot. Add pork and stir-fry until cooked through, about 4 minutes; transfer to plate. Return skillet to heat and add remaining 1 tsp. oil. Add mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add cabbage, carrots and ginger and cook, stirring often, until cabbage is crisp-tender, 3 to 4 minutes. Stir in pork, scallions, and hoisin mixture and cook until heated through, about 2 minutes.
Place 1 crepe on work surface and top with 1/2 cup pork mixture. Fold bottom of crepe over filling, fold in sides, and roll crepe up. Repeat with remaining crepes and filling.
Time
40 minutes
Cooking Type
StoveTop
Difficulty (1-5)
2
Notes
Per serving (1 filled crepe): 155 calories, 6 g total fat (1g saturated fat), 0g trans fat, 30 mg cholesterol, 303 mg sodium, 14g carbohydrates, 6g sugar, 2g fiber, 12g protain, 38mg calcium
4 pts +
Origin
Weight Watcher Tastier Than Take Out
Image