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. ---------------------------------------------------------------------------
Nutrition
Ingredients
