• 4servings
  • 30minutes
  • 440calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, E
MineralsCopper, Fluorine, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7- to 8-in. flour tortillas

  2. 2 teaspoon(s) oil

  3. 1 pork tenderloin (about 12 oz), trimmed of excess fat, cut crosswise in thin slices,

  4. then each slice cut in half 1 tablespoon(s) each minced fresh garlic and ginger

  5. 4 ounce(s) shiitake mushrooms (discard stems) or white mushrooms , sliced 4 cup(s) coleslaw mix

  6. 1/2 a drained 14-oz can baby corn , ears cut in half lengthwise (see Note)

  7. 1/333333333 cup(s) seasoned rice-wine vinegar

  8. 1/4 cup(s) hoisin sauce

  9. Garnish: sliced radishes and scallions

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Place tortillas in a single layer on 2 large baking sheets Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add half the pork, garlic and ginger. Stir-fry 1 to 11/2 minutes, or until pork is cooked through. Transfer to a bowl. Repeat with remaining oil, pork, garlic and ginger Bake tortillas 4 to 5 minutes until tinged with brown Meanwhile, add mushrooms to any drippings in skillet and stir-fry 2 minutes, or until lightly browned and tender. Add coleslaw mix, corn and vinegar; stir-fry 1 to 2 minutes until cabbage wilts. Stir in pork mixture; remove skillet from heat Remove tortillas to a wire rack (they'll get crisp). Spread with hoisin sauce and top with pork mixture. Sprinkle with radishes and scallions. Serve immediately.Note:


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