Easy Pork Moo Shu Wraps

Instructions

1
Cook Within: There are many ways to roll a tortilla into a wrap. The main thing to remember is to try to keep the tortilla snug and tight around the filling as you roll. And if some filling falls out while you eat, no problem! Deliciousness An American-Chinese classic, Moo Shu first appeared on menus in America in the 1960’s. Traditionally, meat is served wrapped inside Chinese pancakes, but we make our version easier with flour tortillas.
2
Prepare the Ingredients and Make Slaw: Trim and thinly slice green onions on an angle. Trim ends from baby bok choy. Slice bok choy into ¼” strips. Stem shiitake mushrooms and cut caps into ¼” strips. Combine slaw mix, seasoned rice vinegar, all but 2 tsp. ginger (reserve 2 tsp. for filling), and half and season to taste with salt and pepper.
3
Prepare the Wraps: Bring pan used to cook pork and veggies to medium heat. Add tortillas individually and heat for 15-20 seconds per side. Alternatively, stack tortillas on a plate, cover with a moist paper towel, and heat in a microwave until pliable, about 30 seconds. Lay tortillas on counter and spread 2 tsp. teriyaki glaze in center. Divide pork mixture between tortillas, placing mixture in a centered rectangle, short side against
4
Cook the Pork: Rinse pork tenderloin, pat dry, and, on a separate cut- ting board, slice in half lengthwise and then into thin ⅛” strips. Season with ½ tsp. salt and ¼ tsp. pepper.
5
Heat a medium pan over high heat. Working in two: batches, add 1 Tbsp. olive oil, sliced pork, and spread in a single layer. Cook 4-5 minutes per batch, or until pork is seared and reaches a minimum internal tem- perature of 145 degrees. Add 1 tsp. olive oil in between Return pan to high heat (no need to wipe clean).
6
Roll the Wraps: Fold bottom half of tortilla up to make the “floor” of an open-ended wrap. Tightly roll one side of tortilla over to other side, firmly encasing mixture in a cylin- der. You may need to wiggle filling around a little or try it a couple of times to get the hang of it.
7
Cook the Vegetables: Add 2 tsp. olive oil, remaining ginger, mushrooms, and bok choy to pan and cook until mushrooms are browned and bok choy is crisp-tender, about 3-4 minutes. Remove from heat and add to bowl with cooked pork. Add green onions (reserving a pinch for garnish), 2 Tbsp. teriyaki glaze, remaining red cabbage, and mix. Season to taste with salt and pepper. Wipe pan clean.
8
Plate the Dish: Place wraps on a plate and garnish with reserved green onions. Serve remaining teriyaki glaze and slaw on the side. ginger to make the slaw. The remaining ginger is used to cook the vegetables. cabbage is used in the slaw and the remaining goes in the glaze is used in filling, 2 tsp. is spread on each tortilla, and remaining is used as a dipping the recipe before you start–we promise it will be time

Ingredients

Instructions