12 ounces boneless pork shoulder, trimmed and very thinly sliced
1 1/2 tablespoons water
1 tablespoon hoisin sauce
8 (6.5-inch) whole-wheat tortillas
Est. added sugars 2g
How to Make It
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to medium-high. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 to 2 minutes or just until cabbage wilts. Spoon cabbage mixture into a large bowl; stir in salt.
Wipe pan clean with paper towels. Return pan to medium-high heat. Combine sugar and pork, tossing well to coat. Coat pan with cooking spray. Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally. Carefully add 1 1/2 tablespoons water to pan, scraping pan to loosen browned bits. Stir in hoisin sauce. Add cabbage mixture to pan; toss gently to combine. Spoon about 2/3 cup pork mixture into each tortilla; roll up.
I made this twice - per the recipe and with stronger sauce and more vegetables. The recipe was bland as written, but certainly had possibilities. The second time I doubled the sesame oil, ginger and garlic, water, and hoisin plus I used about twice the cabbage for the same amount of meat and other vegetables because napa cabbage really wilts a lot. Cooking spray didn't work with my saute pan - the pork stuck - so I used a bit of olive oil the second time to brown the meat. Also, softening the tortillas on a griddle or skillet before adding the filling kept them from breaking at the fold and made them less chewy. It's really tasty with stronger sauce and a cooks in snap once the slicing is done. A real quick winner!
Not sure why it was recommended to use pork shoulder. Even after trimming visible fat, it was greasy tasting and tough. This is similar to another CL recipe called 'In-a-Pinch Moo Shu Chicken" (May 2003) and I'd give that recipe a slightly higher rating.
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