Ingredients
- 2 T soy sauce
- 4 t dry sherry
- 2 t cornstarch
- 1 t sugar
- 1/8 t black pepper
- 8 oz pork tenderloin, cut against the grain in 1/4-in slices, then cut into strips
- 2 large eggs
- 1/4 t kosher salt
- 1 t toasted sesame oil
- 4 t canola oil
- 2 c shiitake mushrooms, stemmed and sliced
- 2 c packed, shredded green cabbage
- 1/2 c shredded carrots
- 1 c thinly sliced scallions
- 2 t minced ginger
- 2 t minced garlic
- 8 6-in flour tortillas
- Hoisin sauce
Preparation
Step 1
1. Stir together first 5 ingredients in medium bowl. Add the pork, then set aside to marinate for 30 mins.
2. Lightly beat eggs with salt. Warm the sesame oil in a large nonstick skillet over medium heat. Scramble the eggs until soft-cooked, about 1 min, then transfer them to a large plate and brea kinto small pieces. Wipe the pan clean.
3. Heat 1 t canola oil in the same skillet over med-high heat. Remove pork from the bowl, gently squeezing the strips to reserve the excess marinade. Add the pork to the pan in a single layer. Let it cook undisturbed for 2 mins, then stir-fry it until it is caramelized and just cooked through, about 2 mins more. Transfer to plate with scrambled eggs.
4. Add another 2 t canola oil to the skillet and stir-fry the mushrooms, about 2 mins. Add cabbage and carrots and stir-fry until all the vegetables are just tender, about 3 mins. Make a well in the center of the vegetables and add the remaining teaspoon of canola oil. Add roughly half the scallions, the ginger and garlic and stir-fry for 1 min, then combine with other vegetables. Create a well again in the center, add the reserved marinade and allow it to simmer for 2 mins. Return the pork and egg to the skillet and toss the mixture until it is heated through, about 2 mins. Transfer to a serving bowl.
5. Warm tortillas in microwave, about 50 secs under a damp paper towel. To serve, place each tortilla on a plate, smear it with a teaspoon of hoisin sauce, and add the pork mixture. Sprinkle on some of the remaining scallions, then roll up the tortillas.