| PORK WRAPS WITH PLUM SAUCE |
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Preparation time: 20 minutes Cook time: 10 minutes 4 servings1/4 cup soy sauce 2 tablespoons cornstarch 1/4 teaspoon freshly ground black pepper 2 large garlic cloves, peeled and minced 3/4 pounds boneless stir-fry cut pork (see Note) 3 tablespoons CRISCO Oil, divided 3 eggs, lightly beaten 7 -8 shitakes mushrooms, stems removed, thinly sliced (or 1/2 ounce dried - see Note) 4 thinly sliced green onions 2 cups thinly sliced cabbage For Serving 1/3 cup plum sauce 8 6-inch flour tortillas Combine soy sauce, cornstarch, pepper and garlic in mixing bowl. Add pork; marinate 15 minutes. Heat 1 tablespoon Crisco Oil in large skillet or wok on medium-high heat. Add eggs and stir fry until firm, breaking up into small pieces. Remove from pan; set aside. Add remaining 2 tablespoons Crisco Oil to pan. Add marinated pork; stir fry 3 minutes, or until pork is no longer pink. Add mushrooms, green onions and cabbage to pan. Stir fry 2- 3 minutes or until cabbage is wilted. Stir in eggs. To serve: Spread plum sauce down the center of each tortilla; place some pork mixture on plum sauce. Tuck one edge over filling, and roll tightly but firmly to enclose filling. Serve immediately. Note: Most supermarkets now carry pork already cut for stir-frying. If not available, use boneless pork loin. Slice into 1/4-inch slices and then into 1/2-inch strips. The recipe can also be prepared with boneless, skinless chicken breasts, cut into thin slivers. Note: If using dried shiitakes, pour very hot tap water over dried mushrooms while pork marinates. Keep mushrooms submerged with the back of a spoon. Soak 10 minutes. Drain. Squeeze out extra moisture. Discard stems. Slice caps thinly. |
