Quick Mu Shu Pork

By june

Ingredients

• 1 lb ground pork
• 1 tbsp dry sherry
• 2 tbsp lower-sodium soy sauce
• pepper
• 1 tbsp vegetable oil
• 2 cloves garlic, crushed with press
• 1/4 tsp crushed red pepper
• 1 cup diced jicama
• 1 bag (14 oz) coleslaw mix
• 2 tbsp water
• 3 green onions, thinly sliced, plus additional for garnish
• 1 tsp sugar
• 8 soft taco-size (8 in) flour tortillas
• 8 tsp hoisin sauce

Preparation

Step 1

In a medium bowl, combine pork, sherry, 1 tbsp soy sauce and 1/8 tsp freshly ground black pepper.
In 12-in skillet, heat oil on medium-high until hot. Add pork mixture in single layer and cook 1 minute without stirring. Cook 1 minute longer or until pork just loses its pink color, stirring. Transfer pork to large bowl.
To same skillet, add garlic and crushed red pepper and cook 10 seconds. Add jicama, coleslaw, and water. Cook 2 to 4 minutes or until vegetables are just tender, stirring occasionally.
Add green onions, sugar, pork and remaining 1 tbsp soy sauce and cook 1 minute longer, stirring.
Wrap tortillas in damp paper towels and microwave on high 1 minute or until tortillas are warm and pliable.
To serve, spread 1 tsp hoisin on each tortilla, divide pork mixture among tortillas and fold to eat out of hand.