Mu Shu Pork Wraps

• 1 small head green or Savoy cabbage 2 tablespoons lower-sodium soy sauce 2 tablespoons dark sesame oil 1 tablespoon hoisin sauce 1 teaspoon cornstarch 1 (8-ounce) boneless pork loin, trimmed 1/2 cup matchstick-cut carrots $
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• 4 mushroom caps, thinly sliced 2 tablespoons canola oil, divided 3/4 cup sliced green onions, divided 3 tablespoons water 2 teaspoons minced fresh garlic

1. . Reserve 8 cabbage leaves. Shred remaining cabbage to measure 2 cups. Combine soy sauce and next 3 ingredients (through cornstarch). Cut pork crosswise into 1/4-inch-thick slices. Stack several slices vertically; slice pork into 1/4-inch-thick pieces. Repeat procedure with remaining pork. Add pork, carrots, and mushrooms to soy sauce mixture; toss.
2. 2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add 1/4 cup onions; saute 30 seconds. Add shredded cabbage and water; saute 2 minutes. Remove cabbage mixture from pan. Add remaining 1 tablespoon oil. Add remaining 1/2 cup onions and garlic; saute 30 seconds. Add pork mixture; saute 3 minutes or until done. Add cabbage mixture; toss. Place about 1/3 cup pork mixture into each of 8 reserved cabbage leaves.

head green, savings, mushroom caps

Taken from www.epicurious.com/recipes/member/views/mu-shu-pork-wraps-51115451 (may not work)