Moo Shu Pork

• 8 (8-inch) flour tortillas
• 1 (1/2-pound) pork tenderloin
• 2 tablespoons low-sodium soy sauce, divided
• 2 cloves garlic, minced
• Vegetable cooking spray
• 1 teaspoon vegetable oil
• 2 cups shredded Chinese cabbage
• 1 cup sliced fresh mushroom caps
• 1 medium-size sweet red pepper, seeded and cut into thin strips
• 1 cup fresh bean sprouts
• 3 green onions, thinly sliced into 2-inch strips
• 1 tablespoon hoisin sauce
• 1/4 cup plum sauce

1. Wrap tortillas in heavy-duty aluminum foil; bake at 325u0b0 for 12 minutes or until thoroughly heated.
2. Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips.
3. Combine pork, 1 tablespoon soy sauce, and garlic, tossing well. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375u0b0) until hot. Add pork mixture; stir-fry 3 minutes or until browned. Transfer to a bowl, and set aside.
4. Add cabbage, mushrooms, and pepper to wok; stir-fry 3 minutes. Add bean sprouts and onions; stir-fry 2 minutes. Return pork mixture to wok. Add remaining 1 tablespoon soy sauce and hoisin sauce; stir-fry 2 minutes or until thickened.
5. Spread 1 1/2 teaspoons plum sauce over one side of each tortilla; top evenly with pork mixture. Roll up tortillas, and serve immediately.

flour tortillas, pork tenderloin, soy sauce, garlic, vegetable cooking spray, vegetable oil, shredded chinese cabbage, mushroom caps, sweet red pepper, fresh bean sprouts, green onions, hoisin sauce, plum sauce

Taken from www.myrecipes.com/recipe/moo-shu-pork (may not work)