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MEAT

Preparation - Medium
Prep: 15; Cook: 20
Serves 4
Leftovers

You can use leftover pork in this recipe. The Hoisin sauce gives a unique flavor, we've provided one of many existing substitutes at the bottom of the recipe.

INGREDIENTS:

• 2 TBS sesame oil, or vegetable oil like canola or peanut
• 3 eggs, lightly beaten
• 1 package (10 ounces) mushrooms, sliced or 1 can sliced mushrooms
• 2 cups shredded carrots
• 3/4 small cabbage thinly sliced (8 cups loosely packed)
• 1 TBS minced garlic - more to taste
• 1/2 lb pork loin in 1/2 inch strips - you can use leftover pork
• 2 TBS soy sauce
• 1 TBS hoisin sauce*
• 2 TBS rice wine vinegar
• 1 small Chinese hot pepper, or pepperoncino
• 2 cups fresh bean sprouts
• 3 scallions sliced diagonally into 1 inch strips
• Flour tortillas
• Additional Hoisin sauce for wrap

 Large skillet or wok.

METHOD:

1. IN large skillet heat 1 TBS of oil over medium heat .
2. ADD Pork stir till cooked through about 5 min, remove and set aside.
3. ADD rest of oil, heat.
4. ADD cabbage, garlic, ginger, hot pepper, carrots, mushrooms and 1 cup beansprouts stirring occasionally till cabbage wilts, about 5 minutes.
5. ADD Vinegar, Hoisin sauce and Soy sauce.
6. STIR again.
7. ADD egg and stir till egg dries.
8. ADD Pork, and a 1/4 cup of hot water,. stir.
9. COOK for 5 minutes over low heat stirring ingredients to blend flavors.
10. SPREAD a little Hoisin sauce on warmed tortilla.
11. ADD pork mixture, a few slices of fresh scallions and some uncooked beansprouts.

*Homemade Hoisin Sauce

• 4 tablespoons soy sauce
• 2 tablespoons black bean paste or peanut butter
• 1 tablespoon honey or molasses
• 2 teaspoons white wine vinegar
• 1/8 teaspoon garlic powder
• 2 teaspoons sesame oil
• 20 drops hot sauce
• 1/8 teaspoon black pepper

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