Thai Pork Roll-Ups - Recipe.com

By Valarie

Use spinach or tomato tortillas to make a colorful presentation for these tasty 30-minute Asian wraps. If you desire, substitute chicken for the pork.

Ingredients

• s 6 8 - 10 inches spinach, tomato, and/or plain flour tortillas
• 1/2 teaspoon garlic salt
• 1/4 - 1/2 teaspoon ground black pepper
• 12 ounces pork tenderloin, cut into 1/4-inch-thick strips
• 1 tablespoon cooking oil
• 4 cups packaged shredded broccoli (broccoli slaw mix)
• 1 medium red onion, cut into thin wedges
• 1 teaspoon grated fresh ginger
• 1 recipe Peanut Sauce
• 1/4 cup creamy peanut butter
• 3 tablespoons water
• 1 tablespoon sugar
• 2 teaspoons soy sauce
• 1 clove garlic, minced

Preparation

Step 1

1. Preheat oven to 350F. Wrap tortillas in foil. Bake in preheated oven about 10 minutes or until warm. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add pork strips, tossing to coat evenly.

2. In a 10-inch skillet cook and stir seasoned pork in hot oil over medium-high heat for 4 to 6 minutes or until no longer pink, turning to brown evenly. Turn heat down if pork gets too brown. Remove pork from skillet; keep warm. Add shredded broccoli, onion, and ginger to skillet. Cook and stir for 4 to 6 minutes or until vegetables are crisp-tender. Remove from heat.

3. To assemble, spread one side of each tortilla with Peanut Sauce. Top with pork strips and broccoli mixture. Roll up each tortilla, securing with a wooden toothpick if necessary. Serve immediately. Makes 6 roll-ups.

Peanut Sauce
1. In a 1- to 1-1/2-quart saucepan combine creamy peanut butter; water; sugar; soy sauce; and garlic, minced. Heat over medium-low heat, whisking constantly, until peanut butter mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.

Variation
Thai Chicken Roll-Ups: Prepare as above, except substitute 12 ounces skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips, for the pork tenderloin.