Moo-ve Over, Takeout!
Serving Size: 2 moo shu wraps (1/4th of recipe)
Calories: 210
Fat: 6.5g
Sodium: 802mg
Carbs: 31g
Fiber: 16g
Sugars: 7.5g
Protein: 21g
PointsPlus® value 6*
Our new recipe for slimmed-down moo shu pork rocks. It's loaded with veggies and lean pork, it's light on oil, and it comes complete with high-fiber wraps. It's basically a guilt-free formula for Chinese-food perfection...
Prep: 20 minutes
Cook: 5 minutes
Ingredients:
1 1/2 tbsp. reduced-sodium/lite soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. granulated white sugar
1/2 tsp. crushed garlic

1/2 tsp. chopped ginger
1/4 tsp. cornstarch
One 6-oz. raw boneless pork tenderloin, trimmed of excess fat, cut in half lengthwise, thinly sliced
Dash each salt and black pepper
2 cups bagged cole slaw mix
1 cup thinly sliced shiitake mushroom caps
1 cup bean sprouts

1/2 cup canned bamboo shoots, drained
1/4 cup thinly sliced scallions
1 1/2 tbsp. hoisin sauce
1 tsp. sesame oil
8 six-inch high-fiber flour tortillas with about 50 calories each (like La Tortilla High Fiber Low Carb Original Size)
Directions:
To make the moo shu sauce, in a medium bowl, combine soy sauce, vinegar, sugar, garlic, ginger, and cornstarch. Mix until cornstarch dissolves.
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add sliced pork, and season with salt and pepper. Add slaw mix and mushrooms, and cook and stir until veggies have slightly softened, about 3 minutes.
Add bean sprouts, bamboo shoots, and moo shu sauce. Cook and stir until sauce has thickened and pork is cooked through, about 2 more minutes.
Remove from heat, and mix in scallions, hoisin sauce, and sesame oil.
Once ready to serve, warm tortillas in the microwave. Divide 1/4th of the mixture (about 3/4 cup) between two tortillas.
Wrap 'em up, repeat, and enjoy!
MAKES 4 SERVINGS