Easy Moo Shu Lamb Ww

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 tablespoons reduced sodium soy sauce, divided
• 1 tablespoon cornstarch
• 1/2 lb lamb tenderloin, cut into thin 1-inch strips
• 3 large egg whites, lightly beaten
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and minced
• 5 cups napa cabbage, shredded
• 1 cup mushroom, sliced
• 5 scallions, sliced
• 1 teaspoon sesame oil (dark asian)
• 4 whole wheat tortillas, warmed

Recipe

• 1 in small bowl whisk together 2 tablespoons of soy sauce and cornstarch until blended; add lamb and toss to coat.
• 2 prepare large deep nonstick skillet or wok by spraying with nonstick spray. 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 the pan again with nonstick spray and increase the heat to medium-high. add lamb; stir-fry until no longer pink, about 2 minutes. toss in garlic and ginger and stir-fry for another minute. add cabbage, mushrooms, and scallions; stir-fry until cabbage starts to wilt, about 3 minutes. add egg, remaining 2 tablespoons soy sauce, and oil and stir-fry until heated through, about 1 minute more.
• 4 to serve, spoon about 1 cup or lamb mixture onto each tortilla and roll up to enclose filling.