Foto: RecipeGirlBahan-bahan
- 16 ounces pork tenderloin, (fat trimmed off and then cut into thin strips)
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- ½ teaspoon dark sesame oil
- ¼ cup hoisin sauce
- 4 tablespoons dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 3 teaspoons canola or vegetable oil, (divided)
- 4 ounces shiitake mushrooms, (thinly sliced)
- 2 tablespoons peeled and minced fresh ginger
- 3 medium garlic cloves, (minced)
- 12 ounces Napa cabbage, (thinly sliced)
- 2 tablespoons water
- 6 whole green onions, (chopped)
- 6 medium low carb flour tortillas
Langkah-langkah
In a medium bowl, combine the pork and marinade ingredients; toss well to coat and set aside.
In a small bowl, whisk together the stir fry sauce and set aside.
Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of oil, then add the pork mixture. Stir-fry until just cooked through, 4 to 5 minutes; transfer to a plate. Swirl the remaining 1 teaspoon oil, then add the mushrooms, ginger and garlic. Stir-fry until softened, 3 to 4 minutes. Add the cabbage and water; stir-fry until the cabbage wilts and is crisp-tender, 2 to 3 minutes. Add the green onions, pork and stir fry sauce. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
Wrap the tortillas in a damp paper towel and microwave until hot. Spoon about ⅔ cup of the pork mixture onto each tortilla, roll up and serve.
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