Mu Shu Pork

YIELD: 2 servings

INGREDIENTS:

• 3 eggs, beaten
• Peanut oil
• 1/2 cup slivered mushrooms
• 8 ounces boneless pork loin, sliced across the grain and then
• cut into matchsticks
• 1 cup shredded napa cabbage
• 3 scallions, sliced
• 1 cup bean sprouts
• 3 tablespoons soy sauce
• 2 tablespoons dry sherry
• 4 low-carb tortillas
• Hoisin Sauce

INSTRUCTIONS:

1. In a wok or heavy skillet over high heat, scramble the eggs in a few tablespoons of peanut oil until they’re set but still moist. Remove and set aside.
2. Wipe the wok out if there’s much egg clinging to it. Add another 1/4 cup or so of peanut oil, and heat. Add the pork, and stir-fry until it’s mostly done. Add the cabbage, scallions, and sprouts, and stir-fry for 3 to 4 minutes. Add the eggs back into the wok, and stir them in, breaking them into small pieces. Now add the soy sauce and sherry, and stir.
3. To serve, take a warmed, low-carb tortilla, and smear about 2 teaspoons of hoisin sauce on it. Put about a quarter of the stir-fry mixture on the tortilla, and wrap it up.

PER SERVING:

• 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 27 grams of protein (Analysis does not include low-carb tortillas or hoisin sauce).