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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Superquick Ingredients:
8 (8-inch) flour tortillas |
1 (1/2-pound) pork tenderloin |
2 tablespoons low-sodium soy sauce, divided |
2 cloves garlic, minced |
vegetable cooking spray |
1 teaspoon vegetable oil |
2 cups shredded chinese cabbage |
1 cup sliced fresh mushroom caps |
1 medium-size sweet red pepper, seeded and cut into thin strips |
1 cup fresh bean sprouts |
3 green onions, thinly sliced into 2-inch strips |
1 tablespoon hoisin sauce |
1/4 cup plum sauce |
Directions:
1. Wrap tortillas in heavy-duty aluminum foil; bake at 325° for 12 minutes or until thoroughly heated.
2. Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips.
3. Combine pork, 1 tablespoon soy sauce, and garlic, tossing well. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork mixture; stir-fry 3 minutes or until browned. Transfer to a bowl, and set aside.
4. Add cabbage, mushrooms, and pepper to wok; stir-fry 3 minutes. Add bean sprouts and onions; stir-fry 2 minutes. Return pork mixture to wok. Add remaining 1 tablespoon soy sauce and hoisin sauce; stir-fry 2 minutes or until thickened.
5. Spread 1 1/2 teaspoons plum sauce over one side of each tortilla; top evenly with pork mixture. Roll up tortillas, and serve immediately.
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