Ingredients Jump to Instructions ↓

  1. 1 pound thin-cut boneless pork chops, trimmed of fat

  2. 3 tablespoons cornstarch, divided

  3. 1/2 cup orange juice

  4. 2 tablespoons soy sauce

  5. 1 tablespoon hoisin sauce

  6. 4 tablespoons peanut or vegetable oil

  7. 2 eggs, slightly beaten

  8. 3 cups shredded Napa cabbage or green cabbage

  9. 4 green onions, sliced

  10. 1 cup fresh wood ear mushrooms, stems removed and thinly sliced

  11. 6 (10-inch) flour tortillas, warmed

  12. Prepared plum sauce for garnish, optional

Instructions Jump to Ingredients ↑

  1. With a meat mallet, pound pork slices between sheets of waxed paper to 1/4-inch thickness. Cut meat into 1/4-inch-wide bite-sized strips. Place pork in a shallow bowl; toss with 2 tablespoons of the cornstarch to coat.

  2. For sauce, in a small bowl, stir together the orange juice, remaining cornstarch, soy sauce and hoisin sauce; set aside.

  3. Heat wok or large skillet over high heat. Add 1 tablespoon of the oil. Whisk eggs into wok and scramble until just cooked. Transfer cooked eggs to a cutting board, chop eggs finely.

  4. Add 1 more tablespoon of oil to wok; stir-fry pork for about 3 minutes or until no longer pink. Remove from wok. Add another tablespoon of oil; stir-fry cabbage and green onions for about 2 minutes, or until cabbage is wilted. Stir sauce again; push cabbage mixture to side of wok. Pour sauce into center of wok and cook, stirring constantly, until mixture thickens and bubbles. Add pork, shredded egg, and wood ear mushrooms; stir to coat with sauce. Cover and cook 2 minutes or until mixture is heated through.

  5. For each serving, place a tortilla on a serving plate. Spoon one-sixth of mixture into center of tortilla; drizzle with plum sauce, if desired. Roll up and place seam side down on plate.


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