Mu Shu Pork (Cook's Country)

By Foodiewife

Cut the pork crosswise into ½-inch-thick slices, then cut each slice into ½-inch-thick strips. Wrap tortillas in aluminum foil and place in a preheated 350-degree oven for about 15 minutes to warm.

Ingredients

• 1 large pork tenderloin (about 1 pound), cut into 1/2-inch strips
• 1 tablespoon Asian chili-garlic sauce
• 2 tablespoons vegetable oil
• 8 ounces shiitake mushroom , stemmed and sliced thin
• 1 tablespoon grated fresh ginger
• 1 (14-ounce) bag coleslaw, packaged mixes
• 1 cup hoisin sauce
• 2 tablespoons dry sherry
• 3 scallions , sliced thin
• 8 (8-inch) flour tortillas , warmed

Preparation

Step 1

1. Pat pork dry with paper towels and toss with chili-garlic sauce in medium bowl.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook pork until no longer pink, 3 to 5 minutes. Transfer to plate and tent with foil.

2. Add mushrooms and remaining oil to now-empty skillet and cook over medium-high heat until lightly browned, about 5 minutes.

Stir in ginger and cook until fragrant, about 30 seconds.

Add coleslaw mix and cook until wilted, about 3 minutes.

Stir in pork, along with any accumulated juices, ½ cup hoisin, and sherry, and cook until sauce is slightly thickened, about 1 minute.

Sprinkle with scallions. Serve with tortillas, passing remaining hoisin at table.