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Tilapin's Moo Shu Pork

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.
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
(available at Southeast Asian markets
and specialty foods stores)

1 tablespoon low-sodium soy sauce
4-8-inch-diameter flour tortillas
or frozen Chinese crepes,thawed

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.

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.

2 Servings

Remarks: a) A bit too much liquid; add cornstarch? B) The pork strips must be very VERY thin; c) Add more hoisin sauce?

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