This meal comes together in no time thanks to packaged coleslaw, which also provides crunch. Convenient tortillas replace the traditional small thin pancake.
Ingredients
340 gm
Pork, ground, lean
2 clove(s)
Garlic
(minced)
2 tbsp
Cornstarch
1 tsp minced
Ginger root
1/4 tsp
Black pepper
3 tbsp
Rice wine vinegar
(seasoned)
4 tsp
Soy sauce, low sodium
2 tbsp
Oyster sauce
1 tbsp
Granulated sugar
1 tsp
Sesame oil
2 tbsp
Vegetable oil
3 medium
Egg
(lightly beaten)
4 cup
Coleslaw mix
1 1/2 cup
Shiitake mushrooms, raw
(sliced & stemmed)
5 green onion (stem)
Green onion
(sliced diagonally)
12 small tortilla(s)
Wheat flour tortilla
(or lettuce leaves)
Instructions
In bowl, mix together pork, garlic, cornstarch, ginger and pepper; mix in half each of the vinegar and soy sauce.
In small bowl, mix together oyster sauce, sugar, sesame oil and remaining vinegar and soy sauce. Set aside.
In wok or large skillet, heat 1 tsp of the vegetable oil over high heat; cook eggs, stirring, just until set, about 30 seconds. Remove to plate.
Add remaining vegetable oil to wok; stir-fry pork mixture, breaking up with spoon and scraping up browned bits, until pork is no longer pink, about 5 minutes.
Stir in coleslaw mix and mushrooms; cook until mushrooms are softened, about 2 minutes. Add soy sauce mixture, green onions and cooked eggs; stir to coat. Spoon onto tortillas.
