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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium bowl, combine pork strips, (or shrimp), sherry, sugar and soy sauce; mix well. Refrigerate at least 1/2 hour or up to 6 hours. | 2. In small bowl, combine water, cornstarch and bouillon; blend well. Set aside. | 3. Melt margarine in large skillet or wok over medium-high heat. Add eggs; cook 2 to 3 minutes or until firm, turning once. Remove eggs from skillet; cut into thin strips. | 4. Add pork/shrimp mixture to skillet; cook and stir 2 to 3 minutes or until no longer pink. Add cabbage, bean sprouts and mushrooms; cook and stir 1 minute or until crisp-tender. Add cornstarch mixture to skillet; cook and stir until thickened and bubbly. Add eggs and onions to skillet; stir gently to combine. Remove from heat. | 5. Spread 1 tsp hoisin sauce on each tortilla. Top each with about 1/2 cup of the mu shu mixture. Roll up and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	1/2		boneless cut	351.3341	0.0	48.8468	15.7307
sherry	1	tablespoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
water	1/3	cup		0.0	0.0	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
chicken flavor bouillon	1/2	teaspoon		-	-	-	-
margarine	1	tablespoon		101.37899999999999	0.1269	0.1269	11.3505
egg	3		beaten	214.5	1.08	18.84	14.265
napa cabbage	1	cup	sliced	13.08	2.4307	1.199	0.1853
bean sprout	1/2	cup		-	-	-	-
mushroom	1/2	cup	chopped	-	-	-	-
green onion	2	halved	cut	-	-	-	-
hoisin sauce	8	teaspoons		93.8667	18.8075	1.4123	1.4464
flour tortilla	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.