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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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.
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