Chinese Pork Wraps

    Chinese Pork Wraps

    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 (5)

    by
    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

    I love chinese, and had some left over thing's that this recipe called for, so I thought I'd give it a try. I've never had mou shu pork before, so I can't really say if this particular recipe makes a good mou shu pork. Personally, none of us liked it. I don't know if it was the soy that's already in the Hoison sauce, and then more soy added to the recipe that did it, but it left a bitter aftertaste. Perhaps if the 2 T. of soy called for was left out, it might be passable. I used low salt soy too. - 29 Sep 2008

    by
    0

    I was looking for a recipe that I could sneak in some vegetables in my husband's dinner and this is a great way to do it. Next time, I will cut the ginger in half as he said that the ginger was too overwhelming. I would also cut the pork into thin strips to have it cook faster and I would do the meat in two batches as it cooked, but didn't brown. Not a bad dish, but I think it might need some tweaking. I am just not sure how to accomplish that. Hopefully, someone else here will have great ideas to offer. - 29 Sep 2008

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