This is a quick take on a popular Chinese classic. It’s made with sauteed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole wheat tortillas as the wrap. ADVERTISING
This is a quick take on a popular Chinese classic. It’s made with sauteed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole wheat tortillas as the wrap.
Fresh bok choy is stir-fried for a few minutes as a side dish to complete the meal. I used the same wok to prepare both dishes.
This meal contains 555 calories per serving with 36 percent of calories from fat.
Wine suggestion: Asian pork dishes like this go well with white wines with a little hint of sweetness. I’d try an off-dry riesling.
A couple of helpful hints:
c Ready-to-eat shredded cabbage for coleslaw can be found in the produce section.
c Chinese cabbage can be used instead of bok choy.
Mu shu pork wrap
3/4 pound pork tenderloin
1 teaspoon minced garlic
1 tablespoon grated or chopped fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
2 cups ready-to-eat shredded coleslaw
Salt and freshly ground black pepper
2 tablespoons hoisin sauce
2 8-inch whole wheat tortillas
Remove visible fat from pork and cut into strips about 1/4-inch thick. Mix garlic, ginger and soy sauce and together in a bowl, add the pork strips and set aside to marinate. Heat oil in the same wok or skillet used for the bok choy, until smoking, and add the coleslaw. Stir fry 2 minutes. Push coleslaw to the sides of the pan and add the pork and sauce. Stir-fry 3 to 4 minutes in the center of the pan. Draw in the coleslaw and continue to cook 2 minutes. Add salt and pepper to taste. Spread hoisin sauce on tortillas. Add pork and vegetables. Roll up. Makes 2 servings.
Nutrition information per serving: 444 calories (27 percent from fat), 13.2 g fat (2.3 g saturated, 5.5 g monounsaturated), 108 mg cholesterol, 42.6 g protein, 39.4 g carbohydrates, 5.5 g fiber, 1204 mg sodium.
Stir-fried bok choy
2 teaspoons sesame oil
4 cups sliced bok choy
2 tablespoons unsalted dry roasted peanuts
Heat oil in a wok or large skillet until smoking. Add the bok choy. Stir-fry 3 to 4 minutes. Add the peanuts and salt and pepper to taste. Remove to 2 dinner plates and use the same wok for the pork. Makes 2 servings.
Nutrition information per serving: 111 calories (75 percent from fat), 9.3 g fat (1.3 g saturated, 4.1 g monounsaturated), no cholesterol, 4.3 g protein, 5.0 g carbohydrates, 2.3 g fiber, 93 mg sodium.
