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Servings : 8
Prep time : 30 minutes
Cook time : 20 minutes
Total time : 50 minutes Ingredients:
1 lb. lean pork cut into strips (you can sub chicken for pork)
2 eggs, beaten
1/2 tsp. Lawry's garlic powder with parsley
1 medium carrot, peeled and thinkly sliced diagonally
2 T olive oil
1/3-1/2 cup hoisin sauce
2 c shredded cabbage
1 c sliced fresh mushrooms
1 can sliced bamboo shoots drained
6 medium green onions, diagonally in 1/2 pieces
juice of 1/2 a lime
1 jalapeno pepper, seeded and minced
1/3 cup coarsely chopped cilantro
8 medium-large tortillas
Plum sauce*
Directions:
In large nonstick skillet, add 1 T olive oil and scramble eggs with garlic powder and parsley. Remove and set aside. In same skillet, saute carrot in 1 tsp. olive oil until crisp tender and set aside. THen add 1 T olive oil and brown pork, drain fat. Add hoisin sauce and lime juice and blend well. Reduce heat and simmer, uncovered 3-5 minutes. Add eggs, carrot, and jalapeno and heat 2 minutes until vegetables are crisp-tender. Fold in cilantro. Serve piping hot in warm flour tortillas with plum sauce.
If you want to do fun a squiggle with plum sauce and don't have a squirt bottle, just pour some into a ziplock bag and snip off bottom corner and squirt onto plate in a zigzag pattern! Super easy way to make it look all gourmet like!
Prep time : 30 minutes
Cook time : 20 minutes
Total time : 50 minutes Ingredients:
1 lb. lean pork cut into strips (you can sub chicken for pork)
2 eggs, beaten
1/2 tsp. Lawry's garlic powder with parsley
1 medium carrot, peeled and thinkly sliced diagonally
2 T olive oil
1/3-1/2 cup hoisin sauce
2 c shredded cabbage
1 c sliced fresh mushrooms
1 can sliced bamboo shoots drained
6 medium green onions, diagonally in 1/2 pieces
juice of 1/2 a lime
1 jalapeno pepper, seeded and minced
1/3 cup coarsely chopped cilantro
8 medium-large tortillas
Plum sauce*
Directions:
In large nonstick skillet, add 1 T olive oil and scramble eggs with garlic powder and parsley. Remove and set aside. In same skillet, saute carrot in 1 tsp. olive oil until crisp tender and set aside. THen add 1 T olive oil and brown pork, drain fat. Add hoisin sauce and lime juice and blend well. Reduce heat and simmer, uncovered 3-5 minutes. Add eggs, carrot, and jalapeno and heat 2 minutes until vegetables are crisp-tender. Fold in cilantro. Serve piping hot in warm flour tortillas with plum sauce.
If you want to do fun a squiggle with plum sauce and don't have a squirt bottle, just pour some into a ziplock bag and snip off bottom corner and squirt onto plate in a zigzag pattern! Super easy way to make it look all gourmet like!