Mu Shu Pork Wrap with Bok Choy

This is a quick take on a popular Chinese classic. Marinated pork tenderloin and cabbage are wrapped in crisp lettuce leaves and served with bok choy topped with peanuts.

• Helpful Hints:

Find ready-to-eat shredded cabbage for coleslaw in the produce section.

You can use Chinese cabbage (also called napa cabbage) instead of bok choy.

Buy canned, sliced water chestnuts.

Find minced garlic in the produce section of the market.

• Countdown:

Prepare all ingredients.

Marinate pork.

Microwave the rice.

Stir-fry bok choy.

Complete pork dish using the same wok.

Mu Shu Pork Wrap With Bok Choy

Makes 2 servings. Recipe by Linda Gassenheimer

¾ pound pork tenderloin

1 teaspoon minced garlic

1 tablespoon grated or chopped fresh ginger

1 tablespoon low-sodium soy sauce

1 package microwave brown rice (to make 1½ cups cooked rice)

4 teaspoons sesame oil, divided use

4 cups sliced bok choy

2 tablespoons unsalted peanuts

Salt and freshly ground black pepper

2 cups ready-to-eat shredded coleslaw

½ cup drained, canned sliced water chestnuts

Several large iceberg lettuce leaves

1 tablespoons hoisin sauce

Remove visible fat from pork and cut into strips about ¼-inch thick. Mix garlic, ginger and soy sauce together in a bowl. Add the pork strips and mix to cover pork with marinade. Set aside to marinate.

Make rice according to instructions; measure 1½ cups and divide between two plates. Heat 2 teaspoons oil in a wok or skillet until smoking. Add the bok choy. Stir-fry 3 to 4 minutes. Add the peanuts and salt and pepper to taste. Spoon over the rice, and use the same wok for the pork.

Heat remaining 2 teaspoons sesame oil in a wok or skillet until smoking; add the coleslaw. Stir fry 1 minute. Push coleslaw to the sides of the pan and add the pork, marinade and water chestnuts. Stir-fry 4 minutes in the center of the pan. Draw in the coleslaw and continue to cook 2 minutes. Add salt and pepper to taste. Carefully remove 6 large leaves from the lettuce and divide between the two plates. Spread hoisin sauce on inside of leaves. Add pork and vegetables. Roll up. Pour any pan juices left over bok choy and rice.