recipes

Ok so I made a couple of the weight watchers recipes. Needless to say the one that called for the bok choy was disgusting. It was a kind of asian salad and the dressing had way to much lime in it. We did make some moo shu pork wraps and they were super good. Here is the recipe:

4 Tbs reduced sodium soy sauce
1 Tbs cornstarch
1/2 lb pork tenderloin cut into thin 1 inch strips
3 large egg whites, lightly beaten
2 garlic cloves
1 Tbs minced peeled fresh ginger
5 c shredded Napa cabbage
1 c sliced white mushrooms
5 scallions, sliced
1 tsp Asian (dark) sesame oil
4 whole wheat tortillas, warmed

1. Whisk 2 Tbs of soy sauce and cornstarch in small bowl until blended; add pork and toss to coat.
2. Spray large deep nonstick skillet or wok with nonstick spray and set over medium heat until a drop of water sizzles on it. Add egg whites and stir fry until firm, about 2 minutes. Transfer to plate.
3. Spray same pan with nonstick spray and increase heat to medium-high. Add pork; stir-fry until no longer pink about 2 mins. Add garlic and ginger; stir-fry 1 min. Add cabbage, mushrooms, and scallions; stir fry until cabbage starts to wilt, about 3 minutes. Add egg, remaining 2 Tbs of soy sauce, and oil and stir fry until heated through, about 1 min.
4. Spoon about 1 c of pork mixture onto each tortilla and roll up to enclose filling.

4 Servings

Per serving: 219 cal, 5g fat, 1g sat fat, 0g trans fat, 24mg chol, 849mg sod, 26g carb, 5g fiber, 20g prot, 125mg calc.