Mu Shu Pork 01-Jun-2011

A Chinese favourite done easily.

Ingredients

• 1 tablespoons reduced-sodium soy sauce
• 2 teaspoons minced fresh gingerroot
• 2 (4 ounce) boneless pork loin chops, cut into thin strips
• 1 teaspoon minced garlic
• 3 green onions, sliced
• 2 teaspoons sesame oil
• 2 tbsp hoisin sauce
• 2 cups coleslaw mix with carrots
• 8 (8 inch) flour tortillas, warmed

Directions

1. In a large skillet, saute pork, ginger, green onions and garlic for 3-5 minutes or until meat is no longer pink.

2. Stir in hoisin sauce. Add coleslaw mix; stir to coat.

3. Cook and stir for a few more minutes.

4. Spread hoisin sauce on each tortilla.

5. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.

Notes

I don’t like to use thickeners in sauces, so I left out the cornstarch preparation. I also put the ginger in with the pork and garlic to let it cook and release more of it’s flavours and permeate the dish. Next time, I think I’d grate some more carrots to go with the cole slaw mix. There just aren’t enough in the mix. I’m also not a big fan of using oil to cook, so I just spray the pan with Pam. 2 pork loin chops were more than enough for 3 people as well.