Mu Shu Pork
Serves: 4
* 3 tablespoons reduced-sodium soy sauce 
* 2 tablespoons dry sherry or water 
* 1 teaspoon granulated sugar 
* 3 boneless center-cut loin pork chops, about 4 ounces each and 3/4 inch thick, trimmed of fat and thinly sliced 
* 4 premade crepes from 4-ounce package 
Filling
* 2 tablespoons vegetable oil 
* 1 tablespoon finely chopped fresh ginger 
* 2 large carrots, peeled and cut into 2 x 1/8-inch matchstick strips, about 1 cup 
* 4 ounces fresh shiitake mushrooms, wiped clean, stemmed, and thinly sliced, about 2 1/2 cups 
* 3 cups thinly sliced napa cabbage, about one-third small head 
* 1/2 cup sliced bamboo shoots, about half 5-ounce can, drained and cut into thin strips 
* 8 ears baby corn, about half 15-ounce can, drained and halved lengthwise 
* 1 teaspoon Oriental sesame oil 
* 4 tablespoons hoisin sauce 
1. Heat oven to 200 degrees. 
2. Prepare marinade. In small bowl stir soy sauce, sherry, and sugar until sugar dissolves; combine in medium-size bowl with pork slices. Toss well to coat; let stand 15 minutes. Meanwhile, warm crepes according to package directions. 
3. In 12-inch skillet over medium-high heat, heat 1 tablespoon oil. Drain pork, reserving marinade; add pork to skillet along with ginger. Cook and stir about 1 minute until pork is browned; using slotted spoon, remove to plate. 
4. Add remaining 1 tablespoon oil to skillet; add carrots and mushrooms; cook and stir 2 minutes. Add cabbage, bamboo shoots, corn, sesame oil, and reserved marinade; cook and stir 1 to 2 minutes longer until cabbage is wilted and mixture is heated through. Return pork to skillet; remove from heat. 
5. To serve, place each warmed crepe on work surface; spread with 1 tablespoon hoisin sauce. Spoon one fourth of pork filling in mound on one side of crepe; fold crepe into quarters around filling. Serve immediately, accompanied by Watercress and Radish Salad. Makes 4 servings. 
NUTRITION INFO per serving without salad: 362 calories (37% from fat), 15 g fat (3 g saturated), 110 mg cholesterol, 970 mg sodium, 51 g carbohydrate (9 g fiber), 26 g protein. % Daily Values: 8% calcium, 20% iron. 
WATERCRESS AND RADISH SALAD
In medium-size bowl using wire whisk or fork, beat 2 tablespoons low-sodium chicken broth, 1 tablespoon rice wine vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt to blend well; set aside. Remove stems from 1 small bunch watercress to make about 4 cups leaves; trim and thinly slice 1/2 bunch radishes to make about 2/3 cup. Toss watercress and radishes gently but thoroughly with dressing. Makes 4 servings. 
NUTRITION INFO per serving: 13 calories (0% from fat), 0 g fat (0 g saturated), 0 mg cholesterol, 150 mg sodium, 2 g carbohydrate (1 g fiber), 1 g protein. % Daily Values: 4% calcium, 0% iron.