Pork Stir-Fry In Tortillas

By á-174942

Ingredients

• 1/2 cup sliced dried black mushrooms see * Note
• Water as needed
• 1/4 cup hoisin sauce see * Note
• 3 tablespoons soy sauce
• 2 tablespoons peanut oil
• 3 green onions chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger root
• 1 package stir-fry vegetables - (11 oz)
• 1 cup matchstick-cut cooked pork
• 6 flour tortillas - (8" dia) warmed

Details

Servings 6

Preparation

Step 1

* Note: Hoisin sauce is available in the Asian food aisle of almost all markets. Dried black mushrooms can be found on the same aisle in bigger stores and easily obtained at any Asian market.

Cover dried mushrooms with warm water and set aside. Combine hoisin sauce, soy sauce and 3 tablespoons water in small bowl. Set aside.

Heat oil in large wok or skillet over high heat until very hot but not smoking. Add green onions, garlic and ginger and cook, stirring, until very fragrant, about 2 minutes. Add stir-fry vegetables and cook, stirring until they just begin to wilt, about 4 to 5 minutes.

Drain mushrooms, squeezing out any excess water. Add mushrooms to wok and cook 2 to 3 minutes more, until vegetables are tender but still crisp. Add pork and cook 30 seconds just to heat through. Do not overcook or the pork will be tough. Serve wrapped in warm tortillas.

This recipe yields 6 servings.

Each serving: 296 calories; 1,747 mg sodium; 26 mg cholesterol; 13 grams fat; 34 grams carbohydrates; 10 grams protein; 2.90 grams fiber.