Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.
Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately wrapped curry pancakes, with the plum sauce on the side.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (79%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0mg||0 %|
|Sodium 1987mg||69 %|
|Potassium 229.8mg||6 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 4.9g|
|Protein 2g||3 %|
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Calories per serving: 156
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