These were delicious. I don’t think there’s anything else I can add. Oh, yes, and messy! Not to mention really easy to make. And delicious. Did I say that already?
I’m a Cooking Light subscriber, but I must have overlooked these somehow when I received this issue, because I’d have been all over them like…well, nothing you want to talk about in a cooking blog. Whatever the reason, they went unnoticed until I was working on a weekly menu plan some time last month. The combination of ingredients was enticingly colorful and…crunchy. I’m a crunch person, so I can’t go wrong with any dish full of crisp, fast-cooked veggies.
Although the original recipe called for a head of green or Savoy cabbage, the day I did my shopping I was in a purple kind of mood. This dish wouldn’t have a lot of color otherwise and I thought the purple cabbage would be a nice compliment to the carrots. (I know you’re all busting out your decorating color wheels right about now). Also, everyone’s always telling you to eat a rainbow, right? Purple cabbage is full of antioxidants and has more of vitamins A and C, and iron than green cabbage. So, it looks pretty in the dish and it’s good for you!
The prep for this dish is really simple and the ingredients go together quickly, so it really is perfect for weeknight cooking. My only lament is I didn’t find the recipe sooner. Enjoy!
Mu Shu Pork Wraps (recipe adapted from Cooking Light, September 2012)
- 1 small head green or Savoy cabbage
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- 1 (8-ounce) boneless pork loin, trimmed
- 1/2 cup matchstick-cut carrots $
- 4 mushroom caps, thinly sliced (optional)
- 2 tablespoons canola oil, divided
- 3/4 cup sliced green onions, divided $
- 3 tablespoons water
- 2 teaspoons minced fresh garlic
- 1 package flour tortillas
- Remove any loose outer cabbage leaves. Shred remaining cabbage to measure 2 cups. Combine soy sauce and next 3 ingredients (through cornstarch). 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. Add pork, carrots, and mushrooms to soy sauce mixture; toss.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add 1/4 cup onions; sauté 30 seconds. Add shredded cabbage and water; sauté 2 minutes. Remove cabbage mixture from pan. Add remaining 1 tablespoon oil. Add remaining 1/2 cup onions and garlic; sauté 30 seconds. Add pork mixture; sauté 3 minutes or until done. Add cabbage mixture; toss.
- Place about 1/3 cup pork mixture into each tortilla, wrap and serve.