We had some flour tortillas in the refrigerator as well as a piece of pork tenderloin in the freezer and so this recipe seemed like a good one to try to use up those ingredients. I found the recipe, Mu Shu Pork Wraps, in the April 2016 issue of Cooking Light magazine. The description made it seem like it would not take too much effort to prepare, which was a good thing for a Friday.

Heat a large skillet over medium heat. Add 1 tablespoon of dark sesame oil to the pan and swirl to coat. Add 1 tablespoon of fresh minced ginger and 5 minced garlic cloves and cook for 30 seconds, stirring constantly. Increase heat to medium-high and add 1 cup of matchstick carrots and 8 ounces of shiitake mushrooms. Cook for 2 minutes, stirring frequently. Add 1 cup of green onions, cut into 1-inch pieces and 4 cups of thinly sliced Napa cabbage. Cook 1 to 2 minutes or just until cabbage wilts. Spoon the cabbage mixture into a large bowl and stir in a pinch of kosher salt.

Wipe the pan clean with paper towels. Return the pan to medium-high heat. Combine 1 teaspoon of sugar and 12 ounce of thinly slice pork, tossing well to coat. (Note: The recipe called for pork shoulder but we used pork tenderloin…) Coat the pan with cooking spray. Add the pork mixture to the pan and cook for 3 minutes or until pork is browned and done, stirring occasionally. Carefully add 1 1/2 tablespoons of water to pan, scraping pan to loosen browned bits. Stir in 1 tablespoon of hoisin sauce. Add the cabbage mixture to the pan and toss gently to combine. Spoon about 2/3 cup pork mixture into each tortilla and roll up.

This was pretty easy to prepare and good dish to enjoy as spring is finally arriving. All in all, a good dish to cook at the end of the week…