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Tuesday April 15, 2014 MYT 5:27:00 PM
Friday April 18, 2014 MYT 11:19:55 AM
by linda gassenheimer
This is a quick take on a popular Chinese classic. It’s made with sautéed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole wheat tortillas as the wrap.
Fresh bok choy is stir-fried for a few minutes as a side dish to complete the meal. I used the same wok to prepare both dishes. – The Miami Herald/McClatchy-Tribune Information Services
375g pork tenderloin1 teaspoon minced garlic1 tablespoon grated or chopped fresh ginger2 tablespoons low-sodium soy sauce1 tablespoon sesame oil2 cups ready-to-eat shredded coleslawSalt and freshly ground black pepper2 tablespoons hoisin sauce2 (20cm) whole wheat tortillas
Remove visible fat from pork and cut into strips about 1cm thick. Mix garlic, ginger and soy sauce and together in a bowl, add the pork strips and set aside to marinate. Heat oil in the same wok or skillet used for the bok choy, until smoking, and add the coleslaw. Stir fry 2 minutes. Push coleslaw to the sides of the pan and add the pork and sauce. Stir-fry 3 to 4 minutes in the centre of the pan. Draw in the coleslaw and continue to cook 2 minutes. Add salt and pepper to taste. Spread hoisin sauce on tortillas. Add pork and vegetables. Roll up.
Tags / Keywords:
pork, wrap, Chinese
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