href="ciconc.ICO" />
Back to Recipes home

Quick Mu Shu Pork


12 ounces boneless pork top loin chops
1 tablespoon vegetable oil
3 cups sliced fresh button mushrooms (8 ounces)
1/2 cup sliced green onions (4)
4 cups packaged shredded cabbage with carrot (coleslaw mix)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/8 teaspoon crushed red pepper
8 (7 to 8 inch) flour tortillas, warmed
1/4 cup hoisin sauce


1.  Trim fat from meat.  Cut meat into thin strips.  In a large skillet or
wok heat vegetable oil over medium-high heat.  Add meat; cook and
stir for 2 - 3 minutes or until slightly pink in center.  Remove from

2.  Add mushrooms and green onions to hot skillet.  Cook about 3
minutes or until mushrooms are tender, stirring occasionally.

3.  Add cabbage with carrot; cook and stir about 1 minute or just
until cabbage is wilted.

4.  Return meat to skillet.  Stir in soy sauce, sesame oil, and crushed
red pepper; heat through.

5.  Serve with tortillas and hoisin sauce.