Moo Shu Pork

Ingredients

• 2 cups cabbage shredded chinese
• 8 8-inch flour tortillas ()
• 1 cup bean sprouts fresh
• 2 cloves garlic minced
• 3  green onions thinly sliced into 2-inch strips
• 1 tablespoon hoisin sauce 
• 2 tablespoons soya sauce low-sodium divided
• 0.3 cup plum sauce 
• 0.5 pound pork tenderloin 
• 1 medium size bell pepper sweet red seeded cut into thin strips
• 1 cup mushroom caps fresh sliced
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• wok

Directions

1. Wrap tortillas in heavy-duty aluminum foil; bake at 325 for 12 minutes or until thoroughly heated.
2. Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips.
3. Combine pork, 1 tablespoon soy sauce, and garlic, tossing well. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides.
4. Heat at medium-high (37
5. until hot.
6. Add pork mixture; stir-fry 3 minutes or until browned.
7. Transfer to a bowl, and set aside.
8. Add cabbage, mushrooms, and pepper to wok; stir-fry 3 minutes.
9. Add bean sprouts and onions; stir-fry 2 minutes. Return pork mixture to wok.
10. Add remaining 1 tablespoon soy sauce and hoisin sauce; stir-fry 2 minutes or until thickened.
11. Spread 1 1/2 teaspoons plum sauce over one side of each tortilla; top evenly with pork mixture.
12. Roll up tortillas, and serve immediately.