Ingredients
For the Marinade:
2 T light soy sauce
1 T Oriental dark-roasted sesame oil
2 cloves garlic, minced
2 tsp sugar
Rest of the Ingredients:
1 lb pork loin or tenderloin, sliced
into 1/8-inch x1/2-inch strips
1 T cornstarch
3 C packaged shredded coleslaw mix
(cabbage or cabbage with carrots
)
6 green onions with green tops, thinly sliced
Eight 8-inch-diameter flour tortillas, warmed
1/2 C hoisin sauce
In a medium bowl, combine 2 tablespoons water with the marinade ingredients; add the pork, tossing to coat. Cover and marinate in the refrigerator 20 minutes.
Remove pork from the marinade, discard the marinade. Heat a large skillet prepared with nonstick pan spray over medium-high heat until hot. Add the pork (half at a time) and stir-fry only 1 to 2 minutes, or until the outside surface is no longer pink. Repeat with the remaining pork.
In a small bowl, mix cornstarch with 1/4 cup water, stir to dissolve. Add the coleslaw mix, cornstarch mixture, and green onions to the pork. Cook and stir until the mixture has thickened.
To assemble, spread 1 side of each tortilla with 2 teaspoons hoisin sauce. Spoon about 1/2 cup of pork mixture in the center of each tortilla. Fold the bottom edge up over the filling. Fold the right and left sides to the center, overlapping the
edges. (This makes a folded packet with one closed end.)
