Tuesday, 15 April 2014 | MYT 5:27 PM

Mu Shu Pork Wrap

This is a quick take on a popular Chinese classic. It’s made with sautéed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole wheat tortillas as the wrap.

Fresh bok choy is stir-fried for a few minutes as a side dish to complete the meal. I used the same wok to prepare both dishes. – The Miami Herald/McClatchy-Tribune Information Services


  • 375g pork tenderloin
    1 teaspoon minced garlic
    1 tablespoon grated or chopped fresh ginger
    2 tablespoons low-sodium soy sauce
    1 tablespoon sesame oil
    2 cups ready-to-eat shredded coleslaw
    Salt and freshly ground black pepper
    2 tablespoons hoisin sauce
    2 (20cm) whole wheat tortillas


Remove visible fat from pork and cut into strips about 1cm thick. Mix garlic, ginger and soy sauce and together in a bowl, add the pork strips and set aside to marinate. Heat oil in the same wok or skillet used for the bok choy, until smoking, and add the coleslaw. Stir fry 2 minutes. Push coleslaw to the sides of the pan and add the pork and sauce. Stir-fry 3 to 4 minutes in the centre of the pan. Draw in the coleslaw and continue to cook 2 minutes. Add salt and pepper to taste. Spread hoisin sauce on tortillas. Add pork and vegetables. Roll up. 

Stir-fried Bok Choy

2 teaspoons sesame oil
4 cups sliced bok choy
2 tablespoons unsalted dry roasted peanuts

Heat oil in a wok or large skillet until smoking. Add the bok choy. Stir-fry 3 to 4 minutes. Add the peanuts and salt and pepper to taste. Remove to 2 dinner plates and use the same wok for the pork.

Tags / Keywords: pork , wrap , Chinese


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