Mu Shu Pork Wraps

Ingredients

• 0.5 cup matchstick-cut carrots 
• 8 ounce pork loin boneless trimmed
• 2 tablespoons canola oil divided
• 1 teaspoon cornstarch 
• 2 tablespoons sesame oil dark
• 2 teaspoons garlic fresh minced
• 0.8 cup green onions divided sliced
• 1 tablespoon hoisin sauce 
• 2 tablespoons lower-sodium soy sauce 
• 1 small head savoy cabbage green
• 4  mushroom caps thinly sliced
• 3 tablespoons water 

Equipment

• frying pan

Directions

1. Reserve 8 cabbage leaves. Shred remaining cabbage to measure 2 cups.
2. Combine soy sauce and next 3 ingredients (through cornstarch).
3. Cut pork crosswise into 1/4-inch-thick slices. Stack several slices vertically; slice pork into 1/4-inch-thick pieces. Repeat procedure with remaining pork.
4. Add pork, carrots, and mushrooms to soy sauce mixture; toss.
5. Heat a large skillet over medium-high heat.
6. Add 1 tablespoon oil.
7. Add 1/4 cup onions; saut 30 seconds.
8. Add shredded cabbage and water; saut 2 minutes.
9. Remove cabbage mixture from pan.
10. Add remaining 1 tablespoon oil.
11. Add remaining 1/2 cup onions and garlic; saut 30 seconds.
12. Add pork mixture; saut 3 minutes or until done.
13. Add cabbage mixture; toss.
14. Place about 1/3 cup pork mixture into each of 8 reserved cabbage leaves.