12 ounces pork loin, trimmed, sliced into 1 1/2- to 2-inch thin strips
2 tablespoons finely chopped fresh garlic
1 tablespoon plum or hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
2 teaspoons freshly grated gingerroot
1 (16-ounce) package tri-colored coleslaw mix with carrot
1 cup sliced green onions
6 (8-inch) flour tortillas, warmed
1/4 cup plum or hoisin sauce
Combine pork, garlic, 1 tablespoon plum sauce, rice vinegar, sesame oil, soy sauce and gingerroot in medium bowl. Cover; refrigerate to blend flavors (1 to 2 hours).
Melt butter in 12-inch deep skillet or wok until sizzling. Add pork mixture; cook over medium-high heat, stirring constantly, until pork is browned (4 to 6 minutes). Add coleslaw mix and onions. Continue cooking, stirring constantly, until vegetables are crisply tender (3 to 5 minutes).
To serve, spread each warm tortilla with 2 teaspoons plum sauce; top with about 3/4 cup pork mixture. Fold 2 opposite edges of tortilla over filling. Starting at 1 open end, roll up tortilla to enclose filling. Serve immediately.
- Check the Asian section of the supermarket or your local Asian market for sesame oil, plum and hoisin sauce.
- Serve these tasty wraps with a side of aromatic basmati rice.