- 1 Tbsp vegetable oil
- 1 tsp vegetable oil
- 1 pound pork loin
- 1 tsp cornstarch
- 1 clove garlic, minced
- 16 ounces broccoli cole slaw mix
- 1 ounce dried shiitake mushrooms, soaked and drained
- 10 ounces mushrooms, sliced
- 10 ounces cabbage, shredded
- 3 green onions, sliced
- 12 flour tortillas
- hoisin sauce
- ⅓ cup soy sauce
- 1/8 cup dry sherry
- 1 ⅓ tsp fresh ginger, grated
- ⅔ tsp sugar
Make stir fry sauce with soy, sherry, ginger, and sugar.
Stem and thinly slice shiitake mushrooms.
Toss pork with cornstarch in medium bowl. Heat large deep skillet or wok over high heat. Add 1 Tbsp oil and heat until shimmering. Add pork to skillet and cook, stirring, until beginning to brown, 3–4 minutes. With slotted spoon, transfer to clean bowl.
Add remaining 1 tsp oil to skillet. Add garlic and cook 15 seconds. Add vegetables and stir fry sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions. Makes 8 cups.
Heat tortillas, serve mixture on tortillas that have hoisin sauce on them.
(Can use coleslaw mix instead of shredded cabbage.)
Per serving: 926 calories, 24g fat, 38g protein, 137g carbohydrate, 10g fiber, 2.5g sodium.