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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We love this easy to make mo shu pork. I use whole wheat tortillas, low-carb style as they are thiner, more like the chinese restaurants use. I adapted this recipe from another site and perfected it to our liking. Ingredients:
1 lb lean boneless pork loin, well trimmed,cut into 1/4 inch thick strips |
1 medium onion, thinly sliced |
3 cloves garlic, minced |
1/4 cup minced fresh ginger |
3 cups cabbage and carrot coleslaw mix (i use the one that has carrots & red cabbage in it) |
1 medium red bell pepper, sliced |
4 cups bean sprouts |
1/3 cup sake |
3 tablespoons hoisin sauce |
2 tablespoons soy sauce |
8 -10 8-inch flour tortillas |
plum sauce, for spreading on tortillas |
Directions:
1. Heat a large skillet over high heat until very hot, ADD the first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes.
2. Mix in coleslaw, bell pepper and stir fry until bell pepper is crisp-tender, about 5 minutes, Remove from heat.
3. Wrap tortillas in foil and place in a Preheated 350 degree oven for 8 minutes to warm (I use the pan for tortillas and warm in microwave).
4. Return stir-fry to high heat and add bean sprouts, sake, hoisin and soy sauce; stir-fry until bean sprouts are tender crisp, about 5 minutes.
5. Remove tortillas from oven, I let everyone fix ther own, Place tortilla on plate, spread with a small amount of plum sauce, Place some of the stir-fry over plun sauce and wrap up, Enjoy.
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