About this recipe:This is a versatile recipe that you can alter to your taste. Sometimes I use cabbage and plum sauce and it works really well too. The filling is normally served in Chinese pancakes, but I prefer it in tortilla wraps.
1 pork fillet, sliced into strips
1 onion, thinly sliced
2cm (3/4 in) piece root ginger, minced
2 cloves garlic, minced
275g (10 oz) thinly sliced pak choi
1 red pepper, sliced
10 large button mushrooms, julienned
275g (10 oz) beansprouts
4 tablespoons Chinese rice wine, or sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 flour tortilla wraps
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Method Prep:30min › Cook:15min › Ready in:45min
Preheat oven to 160 C / Gas mark 3. Wrap tortillas in aluminium foil.
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 pepper and mushrooms; cook and stir until pepper is tender but crisp, about 5 minutes. Remove pan from heat.
Place tortillas in oven for 8 minutes, or until warm.
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.
Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.