Mu Shu Pork Wrap with Stir-Fried Bok Choy
04/08/2014 4:15 PM
04/08/2014 4:16 PM
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.
Join the Discussion
The Wichita Eagle is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.