Log Out | Member Center



Mu Shu Pork Wrap with Stir-Fried Bok Choy

  • The Miami Herald
  • Published Tuesday, April 8, 2014, at 4:16 p.m.



Makes 2 servings

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.

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.


Makes 2 servings

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.

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.

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.

Helpful hints

• Ready-to-eat shredded cabbage for coleslaw can be found in the produce section.

• Chinese cabbage (also called Napa cabbage) can be used instead of bok choy.

Subscribe to our newsletters

The Wichita Eagle welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views. Please see our commenting policy for more information.

Have a news tip? You can send it to wenews@wichitaeagle.com.

Search for a job


Top jobs