Serves: 4
Total Calories: 157
1. In medium bowl, combine pork strips, sherry, sugar and soy sauce mix well. Refrigerate at least 30 minutes or up to 6 hours.
2. In small bowl, combine water, cornstarch and bouillon blend well. Set aside.
3. Melt margarine in large skillet or wok over medium-high heat. Add eggs cook 2 to 3 minutes or until firm, turning once. Remove eggs from skillet cut into thin strips.
4. Add pork mixture to skillet cook and stir 2 to 3 minutes or until no longer pink. Add cabbage, bean sprouts and mushrooms cook and stir 1 minute or until crisp-tender. Add cornstarch mixture to skillet cook and stir until thickened and bubbly. Add eggs and onions to skillet stir gently to combine. Remove from heat.
5. Spread 1 teaspoon hoisin sauce on each tortilla. Top each with about 1/2 cup pork mixture roll up. Serve immediately.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 195 mg 65% * Sodium: 890 mg 37% * Total Carbohydrate: 51 g 17% * Dietary Fiber: 3 g 12% * Sugars: 9 g * Protein: 24 g * Vitamin A: 20% * Vitamin C: 15% * Calcium: 15% * Iron: 25% * Dietary Exchanges: 3 Starch, 1 Vegetable, 2 Lean Meat, 1 1/2 Fat or 3 Carbohydrate, 1 Vegetable, 2 Lean Meat, 1 1/2 Fat
This Mu Shu Pork recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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