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
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.
Stir-fried Bok Choy
2 teaspoons sesame oil
4 cups sliced bok choy
2 tablespoons unsalted dry roasted peanuts
Heat oil in a wok or large skillet until smoking. Add the bok choy. Stir-fry 3 to 4 minutes. Add the peanuts and salt and pepper to taste. Remove to 2 dinner plates and use the same wok for the pork.