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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Stir-fried vegetables make a nice accompaniment to this dish. Ingredients:
1 tablespoon cornstarch |
1/4 cup cold water |
2 tablespoons reduced-sodium soy sauce |
2 teaspoons minced fresh gingerroot |
5 boneless pork loin chops (4 ounces each), cut into thin strips |
1 teaspoon minced garlic |
2 teaspoons sesame oil |
1/4 cup hoisin sauce |
3 cups coleslaw mix with carrots |
8 flour tortillas (8 inches), warmed |
Directions:
1. In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink.
2. Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly. Yield: 4 servings.
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