Chinese Pork & Mushroom Wraps

By oldbklady

Ingredients

• 6 c. thinly sliced green cabbage
• 3/4 tsp salt
• 2 tbs hoisin sauce plus 1/2 cup for serving
• 1 tbs soy sauce
• 2 tsp sesame oil
• 1 tsp rice vinegar
• 3 tbs canola
• 2 c. shredded leftover Pork Loin, about 1/2 lb
• 1 bunch scallions, whites and light-green parts thinly sliced and green parts cut into 2-inch pieces (keep separate)
• 1/2 lb mushrooms, stemmed and thinly sliced (about 4 cups)
• 2 lg eggs, beaten
• 2 tsp. minced fresh ginger
• 2 tsp. minced garlic
• 6 to 8 8inch flour tortillas, warmed

Details

Servings 6
Cooking time 30mins
Adapted from finecooking.com

Preparation

Step 1

In a small bowl, mix the 2 Tbs. hoisin sauce with the soy sauce, sesame oil, and vinegar. Set aside.

In a 12-inch heavy-duty nonstick skillet, heat 1 Tbs. of the oil over medium-high heat until shimmering. Add the pork, and cook, stirring, until it starts to brown around the edges, about 3 minutes. Transfer to a large plate.

Add 1 Tbs. of the remaining oil to the pan and once it’s shimmering, add the scallion whites and the mushrooms, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until they brown and soften, 2 to 3 minutes. Push the mushroom mixture to one side of the pan and add the eggs. Cook, scrambling and breaking up with a wooden spoon or spatula into small pieces, until just set, about 1 minute. Transfer the contents of the skillet to the plate with the pork.

Add the remaining 1 Tbs. oil, and once it’s hot, add the scallion greens, cabbage, ginger, and garlic. Cook, stirring occasionally, until softened, about 2 minutes. Add the reserved hoisin mixture and the pork mixture to the cabbage and stir to distribute the hoisin. Cook, stirring occasionally, for 1 minute to meld the flavors. Serve family style: Tell diners to spread about 1/2-1 tsp of the hoisin down the center of a tortilla, arrange a generous amount of the pork mixture over the hoisin, and wrap in the tortilla, burrito-style.

Variations: chicken breast or pork roast for the pork, red bell pepper for extra veggies