Mu Shu Pork & Beef

From Wei.ght Watc.hers "Take Out, Ton.ight"
Makes 6 Servings

Ingredients:
1 lb boneless pork tenderloin, trimmed of all visible fat and cut into thin strips
6 tbsp dry sherry
2 tbsp + 2 tsp reduced sodium soy sauce
1 tbsp + 1 tsp corn starch
1/2 tsp dark sesame oil
1/4 c hoisin sauce
6 flour tortillas
1 tbsp canola oil
1/4 lb shiitake mushrooms, stemmed and thinly sliced
2 tbsp minced peeled fresh ginger
3 garlic cloves, minced
3/4 lb Chinese cabbage thinly sliced (I added bok choy, too)
6 scallions, chopped

Directions:
1) Combine the pork, 2 tbsp of the sherry, 2 tsp soy sauce, 1 tbsp cornstarch, and the sesame oil in a medium bowl; toss well to coat and set aside.
2) Combine the remaining 4 tbsp sherry, 2 tbsp soy sauce, and 1 tsp cornstarch with the hoisin sauce in a small bowl; set aside.
3) Stack the tortillas on a microwaveproof plate. Cover with plastic wrap and microwave on high for 1 minute; set aside and keep warm.
4) Heat a non-stick wok or large, deep skillet over medium-high heat until a drop of water sizzles on the surface. Swirl in 2 tsp of the canola oil, then add the pork mixture.
5) Stir-fry until just cooked through, 4-5 minutes; transfer to a plate.
6) Swirl the remaining 1 tsp canola oil, then add the mushroms, ginger, and garlic.
7) Stir-fry until softened, 3-4 minutes.
8) Add the cabbage and 2 tbsp water; stir-fry until the cabbage wilts and is crisp-tender, 2-3 minutes.
9) Add the scallions, pork, and sherry mixture. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
10) Spoon about 2/3 cup of the pork mixture onto each tortilla, roll up, and serve.

NOTE: I tripled the recipe and also used 2 lbs of strip steak to supplement the pork. Thanks to Courtney for the sherry!

Just for kicks, here are the nutritional facts in 1 roll: 272 calories, 9 g fat, 1 g sat fat, 45 mg cholesterol, 716 mg sodium, 27 g carb, 3 g fiber, 22 g protein, 69 mg calcium