Weeknight Moo Shu Pork

• 3 Land O Lakes Teriyaki Saute Express squares
• 8 ounces pork loin chops or pork tenderloin, cut into thin strips
• 1 (3.5-ounce) package shiitake mushrooms, stems removed, sliced
• 4 cups tri-colored coleslaw mix
• 1/2 cup sliced green onions
• 6 (6-inch) flour tortillas, warmed

1. Melt 1 Saute Express square in 12-inch nonstick skillet over medium-high heat just until bubbles begin to form.
2. Add pork; cook, stirring often, 4-6 minutes or until pork is no longer pink.
3. Remove pork to medium bowl.
4. Set aside.
5. Place another Saute Express square in same skillet; cook until bubbly.
6. Add sliced mushrooms; cook over medium-high heat 2-3 minutes or until mushrooms are tender and glazed.
7. Add mushrooms to pork.
8. Melt remaining Saute Express square in same skillet until bubbles begin to form.
9. Add coleslaw mix and green onions; cook over medium-high heat 2-3 minutes or until coleslaw is wilted.
10. Reduce heat to medium.
11. Add pork and mushrooms to skillet; stir to combine.
12. Cook until heated through.
13. Serve with tortillas.

squares, pork loin chops, shiitake mushrooms, tricolored coleslaw, green onions, flour tortillas

Taken from www.landolakes.com/recipe/4179/weeknight-moo-shu-pork (may not work)