Easy Moo Shu Pork Ww

• 4 tablespoons reduced sodium soy sauce, divided
• 1 tablespoon cornstarch
• 12 lb pork tenderloin, cut into thin 1-inch strips
• 3 large egg whites, lightly beaten
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and minced
• 5 cups napa cabbage, shredded
• 1 cup white mushroom, sliced
• 5 scallions, sliced
• 1 teaspoon sesame oil (dark Asian)
• 4 whole wheat tortillas, warmed

1. In small bowl whisk together 2 tablespoons of soy sauce and cornstarch until blended; add pork and toss to coat.
2. Prepare large deep nonstick skillet or wok by spraying with nonstick spray.
3. Set over medium heat until a drop of water sizzles on it.
4. Add egg whites and stir-fry until firm, about 2 minutes.
5. Transfer to plate.
6. Spray the pan again with nonstick spray and increase the heat to medium-high.
7. Add pork; stir-fry until no longer pink, about 2 minutes.
8. Toss in garlic and ginger and stir-fry for another minute.
9. Add cabbage, mushrooms, and scallions; stir-fry until cabbage starts to wilt, about 3 minutes.
10. Add egg, remaining 2 tablespoons soy sauce, and oil and stir-fry until heated through, about 1 minute more.
11. To serve, spoon about 1 cup or pork mixture onto each tortilla and roll up to enclose filling.

soy sauce, cornstarch, pork tenderloin, egg whites, garlic, fresh ginger, cabbage, white mushroom, scallions, sesame oil, whole wheat tortillas

Taken from www.food.com/recipe/easy-moo-shu-pork-ww-478659 (may not work)