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- 8 7-inch flour tortillas
- 3 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon bottled minced garlic
- 3/4 pound pork tenderloin or pork loin
- 1 tablespoon cooking oil
- 3 cups packaged shredded cabbage with carrot (coleslaw mix)
- 1/3 cup hoisin sauce
- Carrot shreds (optional)
- Cherry tomatoes, quartered (optional)
1. Wrap tortillas in foil. Warm in a 350 degree F oven for 10 minutes. Meanwhile, for sauce, in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar, and garlic. Set aside.
2. Trim fat from pork. Cut into thin bite-size strips. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry the pork for 2 to 3 minutes or until no longer pink.
3. Push meat from the center of the wok. Stir sauce. Add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add shredded cabbage with carrot to skillet. Stir ingredients together to coat with sauce.
4. Spread 1 side of each warm tortilla with some of the hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold bottom edge up over filling. Fold sides to the center, overlapping edges. Secure with wooden toothpicks. Garnish with carrot and cherry tomatoes, if desired. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 435,
- Fat, total (g) 14,
- chol. (mg) 60,
- sat. fat (g) 3,
- carb. (g) 49,
- fiber (g) 1,
- pro. (g) 27,
- vit. A (RE) 402,
- vit. C (mg) 28,
- sodium (mg) 2266,
- calcium (mg) 101,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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