Moo Shu Pork Crepes

1 (0.5-ounce) package dried wood ear mushrooms or shiitake mushrooms
2 cups boiling water
1/2 pound boned pork loin, cut into 2 x 1/4-inch strips
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon vegetable oil
1 teaspoon grated peeled fresh ginger
1 1/2 cups thinly sliced green cabbage
3 tablespoons water
1 cup sliced button mushrooms
1 cup (1-inch) sliced green onions
5 teaspoons hoisin sauce
10 Basic Crepes

Combine dried mushrooms and boiling water in a bowl; cover and let stand for 30 minutes or until tender. Drain the mushrooms. Rinse and slice mushrooms, and set aside.

Combine the pork and the next 4 ingredients (pork through sugar) in a small bowl. Cover and marinate in refrigerator for 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add ginger, and sauté 30 seconds. Add pork mixture, and stir-fry 1 minute. Add cabbage and 3 tablespoons water, and stir-fry 2 minutes. Add wood ear mushrooms, button mushrooms, and green onions; stir-fry 1 minute. Remove from heat.

Spread 1/2 teaspoon hoisin sauce over each crepe. Spoon about 1/3 cup pork mixture on lower third of each crepe. Fold in edges of crepes; roll up.

Yield

5 servings (serving size: 2 filled crepes)

Nutritional Information

CALORIES 213(26% from fat); FAT 6.1g (sat 2g,mono 2.4g,poly 1.1g); PROTEIN 16.1g; CHOLESTEROL 73mg; CALCIUM 85mg; SODIUM 409mg; FIBER 1.9g; IRON 1.9mg; CARBOHYDRATE 22.1g