Chinese Pork Wraps

    Chinese Pork Wraps

    (43)
    2saves
    45min


    45 people made this

    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.

    Ingredients
    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

    Directions
    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.
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    Reviews and Ratings
    Global Ratings:
    (43)

    Reviews in English (37)

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    0

    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

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    0

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

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    0

    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

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