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Ingredients

• 1 tablespoon cornstarch
• 1/4 cup cold water
• 2 1 tablespoons reduced-sodium soy sauce
• 2 teaspoons minced fresh gingerroot
• 5 2 (4 ounce) boneless pork loin chops, cut into thin strips
• 1 teaspoon minced garlic
• 3 green onions, sliced
• 2 teaspoons sesame oil
• 1/4 cup 2 tbsp hoisin sauce
• 3 2 cups coleslaw mix with carrots
• 8 (8 inch) flour tortillas, warmed

Directions

1. In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork, ginger, green onions and garlic in oilpan sprayed with PAM for 3-5 minutes or until meat is no longer pink. May take a little longer
2. Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Cook and stir for a few more minutes. Spread hoisin sauce on each tortilla. 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.

Footnotes

Nutritional Analysis: 1 serving equals 564 calories, 17 g fat (4 g saturated fat), 69 mg cholesterol, 1,111 mg sodium, 63 g carbohydrate, 2 g fiber, 38 g protein. This no longer applies because of changes above.'

Source

AllRecipes.com

Tags: chinese, pork, main dishes

Categories: MainDish, AsianCuisine

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Page last modified on March 29, 2012, at 02:08 AM by tamara