Easy Moo Shu Pork Ww

Based on a recipe from Weight Watchers’ Momentum Healthy Cooking Basics. Per serving (1 filled tortilla): 219 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 24 mg Chol, 849 mg Sod, 26 g Carb, 5 g Fib, 20 g Prot, 125 mg Calc.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  tablespoons reduced sodium soy sauce, divided
• 1  tablespoon cornstarch
• 1⁄2 lb  pork tenderloin, cut into thin 1-inch strips
• 3  large  egg whites, lightly beaten
• 2  garlic cloves, minced
• 1  tablespoon fresh ginger, peeled and minced
• 5  cups napa cabbage, shredded
• 1  cup white mushroom, sliced
• 5  scallions, sliced
• 1  teaspoon  sesame oil (dark Asian)
• 4  whole wheat tortillas, warmed

Directions

1. In small bowl whisk together 2 tablespoons of soy sauce and cornstarch until blended; add pork and toss to coat.
2. Prepare large deep nonstick skillet or wok by spraying with nonstick spray. Set over medium heat until a drop of water sizzles on it. Add egg whites and stir-fry until firm, about 2 minutes. Transfer to plate.
3. Spray the pan again with nonstick spray and increase the heat to medium-high. Add pork; stir-fry until no longer pink, about 2 minutes. Toss in garlic and ginger and stir-fry for another minute. Add cabbage, mushrooms, and scallions; stir-fry until cabbage starts to wilt, about 3 minutes. Add egg, remaining 2 tablespoons soy sauce, and oil and stir-fry until heated through, about 1 minute more.
4. To serve, spoon about 1 cup or pork mixture onto each tortilla and roll up to enclose filling.