Mandarin Mu Shu Pork

8 (8-inch) flour tortillas1/4 c. soy sauce2 tsp. cornstarch1 (16-oz.) pork tenderloin2 tsp. cooking oil1 tsp. hot chili oil or 1/4 tsp. crushed red pepper2 cloves garlic, minced2 c. packaged shredded cabbage with carrot (coleslaw mix)2 c. fresh bean sprouts1/2 c. sliced green onions1/2 c. bottled plum sauceWrap tortillas tightly in foil. Heat in a 350F oven for 10 to 15 minutes or until warm and soft. Alternatively, wrap tortillas in microwave-safe paper towels. Microwave on high for 30 to 45 seconds or until warm and soft. Keep warm until ready to use.Meanwhile, in a medium bowl stir together the soy sauce and cornstarch. Trim fat from meat. Cut meat into bite-size strips. Add the meat to soy mixture; toss to coat. Let stand at room temperature for 10 minutes.

Pour cooking oil and chili oil or crushed red pepper into a medium nonstick skillet. Heat skillet over medium-high heat. Stir-fry meat and garlic in hot oil for 1 minute. Add 1/2 cup of the cabbage, the sprouts, and green onions. Stir-fry for 3 to 4 minutes or until meat is slightly pink in center and vegetables are crisp-tender. Remove from heat.

Place the remaining cabbage in the centers of the tortillas. Spoon the pork mixture over the cabbage. Fold the bottom half of each tortilla over the filling; fold in the sides, creating a fan shape. Serve with the plum sauce.

(adapted from Better Homes and Gardens Cooking For Two)