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–+ servings

Mu Shu Pork Wraps

By Kimberly Killebrew
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 1 pound lean pork cut into super thin slices
  • Vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine or dry sherry
  • 3 cups green cabbage , very thinly sliced
  • 1 red bell pepper , very thinly sliced
  • 5 green onions , slivered
  • 1/2 pound button mushrooms , very thinly sliced
  • 4 eggs , beaten
  • 1 Teriyaki Sauce
  • 8 flour tortilla wraps (I'm using 8 inch wraps)
  • Hoisin Sauce , for serving, optional

Instructions
 

  • Combine the soy sauce, sesame oil and rice wine (or red sherry) in a bowl. Add the pork, stir coat, and let marinate while you prepare the remaining ingredients.
  • Heat a wok or non-stick skillet over very high heat. Add 1 tablespoon vegetable oil and add the pork. Stir-fry for 2 minutes until cooked through. Transfer to a plate and set aside.
    Add a teaspoon or so of oil to the skillet and return to high heat. Add the eggs and scramble or a minute until done. Transfer to a plate and set aside.
    Add another two teaspoons or so of oil to the skillet and return to high heat. Add all the vegetables and stir-fry for a minute until the green cabbage and green onions turn brighter in color. Pour in the Campbell's Toasted Sesame or homemade teriyaki sauce and stir to combine. Return the pork and eggs to the skillet and toss to combine. Add salt and pepper to taste.
    Spread some of the hot mixture onto a warmed mu shu wrapper or tortilla shell and serve immediately. For even more flavor, spread the tortilla wraps with some hoisin sauce before adding the filling.

Notes

* All the prep work of chopping and marinating can be done a day ahead. Then all you have to do is take 5 minutes to cook it whenever you're ready.
Keyword Mu Shu Pork Wraps
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