Mu Shu Pork (Or Shrimp)

Ingredients

• 1/2 lb boneless pork loin, cut into 1x1/8x1/8 strips or 1 lb shrimp
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1/3 cup water
• 1 tablespoon cornstarch
• 1/2 teaspoon chicken flavor instant bouillon
• 1 tablespoon margarine or butter
• 3 eggs, beaten
• 1 cup thinly sliced napa cabbage
• 1/2 cup fresh bean sprout
• 1/2 cup chopped fresh mushrooms
• 2 green onions, halved lengthwise and cut into 1-inch pieces
• 8 teaspoons hoisin sauce
• 8 (7 inch)  flour tortillas

Directions

1. 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. 2

   In small bowl, combine water, cornstarch and bouillon; blend well. Set aside.

3. 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. 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. 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.