Mu Shu Pork


8 8-inch flour tortillas
1/4 c. reduced-sodium soy sauce
2 t. cornstarch
8 oz. pork tenderloin, cut into bite-size strips
2 t. cooking or peanut oil
1 t. hot chile oil or 1/4 t. crushed red pepper
2 cloves garlic, minced
2 c. shredded coleslaw mix (with cabbage and carrots)
2 c. fresh bean sprouts
1/2 c. sliced green onions
1/2 c. prepared plum sauce

Wrap tortillas tightly in foil. Place in preheated 350* F. oven for 10 to 15 minutes to soften.

Combine soy sauce and cornstarch; add pork; toss to coat; let stand 10 minutes.

Heat oil and chile oil in large non-stick skillet or wok over medium-high heat. Add pork mixture and garlic; stir fry 2 minutes. Add 1 c. coleslaw mix, sprouts and onions; continue to stir fry 3 to 4 minutes or until pork is cooked and vegetables are crisp-tender. Sprinkle the remaining coleslaw mix over center of tortillas. Divide pork mixture among tortillas; fold in half over filling and fold in half again, forming a triangle. Serve with warm plum sauce.

You can soften tortillas in microwave: place on paper towel and place paper towels between each tortilla. Cook on high for 45 to 60 seconds or until softened. Do only four tortillas at a time. Keep covered until ready to use.