a/k/a Asian Burrito
This is my version of the Chinese restaurant favorite. It's not authentic but it's good!
For convenience, I've substituted tortillas for the thin and very perishable pancakes. If you want to forgo them and just serve this with rice or noodles, you have my blessings. Enjoy!
Ingredients
Total 3 cups shredded cabbage, carrots, onion and mushrooms (see note)
1/2 cup Canola oil
1 tsp. sesame oil
1/2 tsp. white pepper
3 cloves garlic, minced
1 tbs. minced fresh ginger
1 tbs. soy sauce
1 cup chicken stock
1 cup water
10" tortillas
1 cup Hoisin sauce
1 tbs. corn starch
Approx. 1-1.5 pound lean boneless pork or chicken (preferably thighs) cut into thin strips
Notes
You can use pre-made coleslaw mix, if you like, or simply shred some green cabbage, a couple of carrots, about a quarter of an onion (more or less, according to preference) and thinly slice about 4-5 white mushrooms.
Method
Heat wok (or heavy frying pan) and add about a tbs of oil, then half the garlic and ginger. Let it sizzle a bit and stir. Then add vegetables and soy sauce. Stir frequently, add white pepper and sesame oil and half the water. Stir well and cook until wilted. Remove from wok. Set aside, cover and keep warm.
Wipe wok with paper towel. Add about a tbs of oil, then the other half of the garlic and ginger. Let it sizzle a bit and stir, then add pork (or chicken) and stir rapidly until done, then remove from wok; add to wilted vegetables; cover and keep warm.
Add chicken stock to hot wok. Dissolve cornstarch in half cup of water, then add to hot stock and stir. Add about a tbs. of hoisin sauce, then add pork (or chicken) and vegetable combination. Stir and mix well.
To serve, lay a tortilla out on a plate. Spread a little hoisin sauce in the middle and add some of the pork (or chicken) and vegetable combination. Roll like a burrito and serve.
