Ingredients
1 tablespoon dark sesame oil
1 tablespoon minced peeled fresh ginger
5 garlic cloves, minced
1 cup matchstick-cut carrot
2 (3.5-ounce) packages sliced fresh shiitake mushrooms
1 cup (1-inch) pieces green onions
4 cups thinly sliced napa cabbage
1/8 teaspoon kosher salt
1 teaspoon sugar
12 ounces boneless pork shoulder, trimmed and very thinly sliced
Cooking spray
1 1/2 tablespoons water
1 tablespoon hoisin sauce
8 (6.5-inch) whole-wheat tortillas
Preparation
1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to medium-high. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 to 2 minutes or just until cabbage wilts. Spoon cabbage mixture into a large bowl; stir in salt.
2. Wipe pan clean with paper towels. Return pan to medium-high heat. Combine sugar and pork, tossing well to coat. Coat pan with cooking spray. Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally. Carefully add 1 1/2 tablespoons water to pan, scraping pan to loosen browned bits. Stir in hoisin sauce. Add cabbage mixture to pan; toss gently to combine. Spoon about 2/3 cup pork mixture into each tortilla; roll up.
source : http://www.myrecipes.com
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