Back again with another Mealtime Monday. Last week I was on my way back from Carmel on Labor Day Monday, heading home from a Bachelorette party, so please forgive the lapse in posts. Carmel was beautiful and we had a great long weekend celebrating. Now back to food…this mealtime monday features a delicious recipe from Cooking Light, Mu Shu Pork Wraps. I LOVE the flavor of the sauce in this meal. Pretty easy and a nice light summer meal.
Ingredients:
Sauce:
2 tablespoons low sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon hoisin sauce
1 teaspoon cornstarch
Wraps:
2 cups shredded cabbage
6-8 cabbage leaves
8 ounce boneless porkloin, trimmed & cut into small pieces
1/2 cup thin carrot sticks
2 tablespoons canola oil
3/4 cups diced green onions
3 tablespoons water
2 teaspoons minced garlic
1. Mix together soy sauce, dark sesame oil & hoisin sauce in a small bowl.
2. Add cornstarch and whisk to combine.
3. Toss in your small pieces of pork and thin carrot slices. Mix around to thoroughly coat with sauce. Set aside.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 of the diced green onions. Sauté for 30 seconds-1 minutes.
5. Add shredded cabbage and water, sauté for about 2 minutes.
6. The cabbage should wilt but still keep some crunch. Remove cabbage from pan and set aside.
7. Add remaining 1 tablespoon oil, 1/2 cup diced green onions and garlic to your pan. Sauté for about 30 seconds.
8. Add pork & carrot mixture to the pan. Cook for 3 minutes or until pork is cooked through and carrots softened. Sauce will thicken during this process as well.
9. Add wilted cabbage back to the pan.
9. Turn off heat and toss together.
10. Scoop pork and cabbage mixture into each cabbage leaf and enjoy! This meal can also be made with left over pork roast, making it even easier.
The post Mealtime Monday: Mu Shu Pork Wraps appeared first on Just Two Crafty Sisters.