Mou Shu Pork Egg Pancakes
1/2 lb. Pork boneless butterfly chop
1 cup fat-free cholesterol-free egg product
1/4 cup skim milk
1/4 tsp. Salt
1/8 tsp. Pepper
1 cup broccoli slaw or coleslaw mix
1/4 cup plum sauce
1 tsp. Reduced-sodium soy sauce
Chinese mustard, if desired
Trim fat from pork. Cut pork into 1/4 inch strips. Mix egg product, milk, salt and pepper. Spray 7 or 8 inch nonstick skillet with nonstick cooking spray; heat over medium heat. For each pancake, pour 2 to 3 tablespoons egg mixture into skillet, an quickly rotate skillet to coat bottom with egg, forming a thin layer. Cook about 2 minutes or until pancake is light golden brown around edge and center is almost set. Run wide spatula around edge to loosen; turn and cook other side until center is set. Repeat with remaining egg mixture, making 3 more pancakes. Stack pancakes between layers of waxed paper to prevent sticking; keep warm. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook pork in skillet 2 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in remaining ingredients. Cook 4 to 5 minutes, stirring occasionally, until broccoli slaw is tender. Spoon 1/4 cup pork mixture down center of each plancake; roll up. Serve with Chinese mustard.
Note: I use coleslaw mix with a little chopped onion added. I substitute plum preserves for the plum sauce and I skip the mustard. They taste like an egg roll and are even great re-heated the next day.
Sat. fat: 1.0