Servings: 6 servings
Calories: 194.6kcal
Equipment
- Chef knife
- garlic press
- Cutting board
Ingredients
- 9 oz left over pork tenderloin
- 1 14 oz bag coleslaw mix
- 6 tbsp G. Hughes Orange Ginger Marinade
- 1 medium onion
- 8 oz mushrooms
- 2 cloves garlic
- 1 tsp fresh ginger
- 1 tbsp olive oil
- 6 Mission carb balance flour tortillas
- 6 tsp hoisin sauce
Instructions
- Cut the left over pork tenderloin into strips and set aside
- Cut the onion into slices and then cut the slices into quarters.
- Slice the mushrooms. Grate or mince the fresh ginger. Mince the garlic or run it through a garlic press.
- Heat the olive oil in a skillet. Add the onions and mushrooms to the skillet and saute until tender.
- Add the fresh ginger and garlic to the skillet and saute for 30 sec or until they are aromatic.
- Add the coleslaw mix to the skillet along with the orange ginger marinade. Stir it together and continue to saute until the cabbage is tender.
- Add the strips of pork tenderloin to the skillet and saute until the pork is heated through.
- Serve the mixture on a warmed flour tortilla spread with hoisin sauce.
Notes
- Another Asian type marinade or reduce sodium oy sauce can be substituted for the G. Huges orange ginger marinade.
- Note, the sodium content of the G. Huges marinade used is significantly lower than the sodium in reduced sodium soy sauce.
- Nutritional info is for the "mu shu" mixture plus a Mission carb balance tortilla.
Nutrition
Serving: 1burrito | Calories: 194.6kcal | Carbohydrates: 27.2g | Protein: 18.5g | Fat: 6.8g | Saturated Fat: 1.9g | Sodium: 620mg | Fiber: 17.3g | Sugar: 2.9g
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