1 1/2 tbsp reduced-sodium/lite soy sauce
1 1/2 tbsp rice vinegar
2 tsp granulated white sugar
1/2 tsp crushed garlic
1/2 tsp chopped ginger
1/4 tsp cornstarch
6 oz boneless, skinless chicken breasts, sliced thin
Dash each salt and black pepper
2 c bagged cole slaw mix
1 c thinly sliced shiitake mushroom caps
1 c bean sprouts
1/2 c canned bamboo shoots, drained
1/4 c thinly sliced scallions
1 1/2 tbsp hoisin sauce
1 tsp sesame oil
8 six-inch high-fiber flour tortillas with about 50 calories each
To make the moo shu sauce, in a medium bowl, combine soy sauce, vinegar, sugar, garlic, ginger, and cornstarch. Mix until cornstarch dissolves.
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add sliced pork, and season with salt and pepper. Add slaw mix and mushrooms, and cook and stir until veggies have slightly softened, about 3 minutes.
Add bean sprouts, bamboo shoots, and moo shu sauce. Cook and stir until sauce has thickened and pork is cooked through, about 2 more minutes.
Remove from heat, and mix in scallions, hoisin sauce, and sesame oil.
Once ready to serve, warm tortillas in the microwave. Divide 1/4th of the mixture (about 3/4 cup) between two tortillas.
Wrap 'em up, repeat, and enjoy!
Original recipe found here.