Mu shu Chicken or Pork

Serves 4

From Martha Stewart

8 ounces trimmed chicken or pork, but into small strips

¼ cup low-sodium soy sauce

2 tablespoons sweet Marsala wine

2 teaspoons sugar

1 tablespoon toasted sesame oil

2 tablespoons peanut oil

¼ cup thin slivers fresh ginger

8 scallions, white and light-green parts only, cut into 2-inch slivers

1 small Savoy cabbage (1lb) cored and sliced

2 carrots, peeled and grated

10 shiitake mushroom caps, sliced

Optional: To save on points just eat meat and veggies with no wrap

Curry pancakes (Curry Pancakes make the best wrappers for this, but six-inch flour tortillas can also be used.)

Plum or Hoisen Sauce

1)      Place pork or chicken, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl, toss and set aside.  (I like to let this marinate for several hours to enhance the flavor, but it’s not necessary if you don’t have the time.)

2)      Heat peanut oil in a large wok or skillet over high heat.

3)      Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetable are wilted, about 5 minutes.

4)      Add meat and marinade and 6 tablespoons water; cook, stirring constantly until meat is cooked through, 4-5 minutes.

5)      Serve immediately wrapped in curry pancakes, with the plum or hoisen sauce on the side.

Points Value per Serving:  For meat and veggies only- with Chicken 5, with Pork 6 (add points if you use sauce on the side or a curry pancake or tortilla)


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