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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A little pork goes a long way in this Chinese dinner. Chicken breast can be used as a substitute for the pork. Chinese crepes are available frozen in most Asian markets, but easy-to-find tortillas work, too. Ingredients:
6 ounces lean boneless pork loin chops, cut into 1/4-inch-thick strips, well trimmed |
1/2 small onion, thinly sliced |
2 tablespoons minced peeled fresh ginger |
2 garlic cloves, minced |
2 cups thinly sliced bok choy |
1/2 red bell pepper, sliced |
5 large mushrooms, cut into matchstick-size strips |
2 cups bean sprouts |
2 tablespoons sake |
1 tablespoon hoisin sauce |
1 tablespoon low-sodium soy sauce |
4 8-inch-diameter flour tortillas or frozen chinese crepes, thawed |
Directions:
1. Preheat oven to 325°F. Heat wok or heavy large skillet over high heat until very hot. Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper and mushrooms and stir-fry until red bell pepper is just crisp-tender, about 5 minutes. Add bean sprouts, sake, hoisin and soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.
2. Meanwhile, wrap tortillas or crepes in foil. Place in oven to warm, about 8 minutes. Divide pork mixture among tortillas and roll up to enclose pork mixture. Serve immediately.
3. Per serving: calories, 480; fat, 7 g; sodium, 1,087 mg; cholesterol, 54 mg Nutritional analysis provided by Bon Appétit
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