Mu Shu ‘Pork’

12 oz. package faux ham or Canadian bacon deli slices, cut into matchstick-sized pieces (try Yves brand—www.yves.com)
1/4 cup soy sauce
2 Tbsp. sweet Marsala wine
2 tsp. sugar
1 Tbsp. toasted sesame oil
Salt and freshly ground black pepper, to taste
2 Tbsp. peanut oil
1/4 cup fresh ginger, cut into slivers
8 green onions (white and light-green parts only), cut into 2-inch lengths and slivered
1 lb. savoy cabbage, cored and sliced 1/8-inch thick 2 carrots, peeled and grated
10 shiitake mushroom caps, sliced 1/8-inch thick Water, if needed
Plum sauce, warmed
8 6-inch flour tortillas, warmed

• Place the faux ham or Canadian bacon, soy sauce, Marsala wine, sugar, sesame oil, and salt and pepper into a small bowl. Toss until the faux ham or Canadian bacon is coated and set aside.
• Heat the peanut oil in a large wok or skillet over high heat. Add the ginger, green onions, cabbage, carrots, and mushrooms. Cook, stirring constantly, until the vegetables are wilted—about 5 minutes.
• Add the contents of the small bowl, along with a little water if needed. Toss and cook for 1 to 2 minutes or until heated through.
• Serve immediately with the warm plum sauce and the tortillas for wrapping.

Makes 4 servings