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Serves 6

• 1/2 pound boneless pork loin, sliced into thin strips
• 1 tablespoon cornstarch
• 2 tablespoons Kikkoman soy sauce
• 2 teaspoons minced fresh ginger root
• 4 green onions
• 1 can (4-oz.) sliced mushrooms
• Vegetable oil
• 4 eggs, beaten
• 6-inch flour tortillas, warmed

Cooking Directions
Coat pork with mixture of cornstarch, soy sauce and ginger. Let stand 20 minutes.

Meanwhile, cut green onions in half lengthwise, then into 1 1/2-inch lengths.

Reserving 1 tablespoon liquid, drain mushrooms.

Heat 1 teaspoon oil in wok or large skillet over medium heat.
Add eggs; cook until firm on bottom. Gently lift cooked portion to allow the uncooked egg to run underneath. Continue procedure until egg is completely cooked but still moist and glossy. Remove and break into large pieces.

Heat 1 tablespoon oil in same pan over high heat.
Add pork and stir-fry 2 minutes.
Add green onions and reserved mushroom liquid; stir-fry 2 minutes longer.
Add mushrooms and cooked eggs; stir-fry just until heated through.

To eat, spread thin layer of Mandarin Peach Sauce over tortilla and spoon about 2 tablespoons pork mixture down center of tortilla. Wrap to enclose filling and eat out of hand.

Serving Suggestions
Enjoy easy Mu Sho Pork using tortillas. Serve with a fruit salad and almond cookies.

Nutrition Facts (Nutrition Facts per serving with 3 tablespoons sauce)
Calories 380 calories; Protein 17 grams; Fat 12 grams; Sodium 970 milligrams; Cholesterol 157 milligrams; Saturated Fat 3 grams; Carbohydrates 51 grams

Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit


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