Chinese Pork Wraps

    45 minutes

    You can adjust the ingredients to what you have available. The filling is normally served in Chinese pancakes, but I prefer it in tortilla wraps.

    46 people made this

    Serves: 8 

    • 1 pork fillet, sliced into strips
    • 1 onion, thinly sliced
    • 2cm piece ginger, minced
    • 2 cloves garlic, minced
    • 275g thinly sliced pak choi
    • 1 red capsicum, sliced
    • 10 large button mushrooms, julienned
    • 275g beansprouts
    • 4 tablespoons Chinese rice wine, or sake
    • 3 tablespoons hoisin sauce
    • 2 tablespoons soy sauce
    • 8 flour tortillas

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 160 degrees C. Wrap tortillas in aluminium foil.
    2. Heat a large frying pan over high heat until very hot. Add pork, onion, ginger and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in pak choi, red capsicum and mushrooms; cook and stir until capsicum is tender but crisp, about 5 minutes. Remove pan from heat.
    3. Place tortillas in oven for 8 minutes, or until warm.
    4. Meanwhile, return pan to high heat, and mix in bean sprouts, rice wine and hoisin and soy sauces; cook and stir until bean sprouts are tender, about 5 minutes.
    5. Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (28)


    Made it vegetarian. I wanted to pare down the time it took to make this recipe, so I purchased a bagged mix of chopped asian veggies (in the bagged salad section) instead of slicing all the vegetables myself. It worked out great, and saved loads of time I would have spent chopping. Omitted the sake, as I was feeding this to the kids, and used dried ginger powder instead of fresh. I definitely recommend using wonton wrappers instead of tortillas - they have the right "asian" texture and taste. Steam them for a few minutes before serving, or microwave a few at a time wrapped in a moist piece of kitchen roll, for 30-seconds.  -  29 Sep 2008


    Excellent and tasty! Followed recipe exactly. Fast and easy. Have given it out to so many people I lost count!!  -  29 Sep 2008


    I'm Chinese, and Mu Shu Pork is one of my favourite dishes. I didn't think this tasted quite authentic, though. I would definitely cut back on the ginger next time, and I used cabbage instead of bok choy. I would also suggest using rice pancakes from an Asian grocery instead of flour tortillas. We tried wrapping ours in lettuce leaves, that was good. I can't quite put my finger on what was wrong with the taste, but I know that in Chinese restaurants, they put either hoisin or plum sauce right on the rice pancake before serving the pork. This way made the dish a little too saucy.  -  29 Sep 2008