https://youtube.com/watch?v=Nhyx17gHgAg%22+allowfullscreen%3E%3C
Mushroom & Pork Wraps
Servings:
6 |
https://youtube.com/watch?v=Nhyx17gHgAg%22+allowfullscreen%3E%3C
Mushroom & Pork Wraps
Servings:
6
Mushroom & Pork Wraps
Servings:
6
Ingredients
Ingredients
- 1 lb (500 g) lean ground pork
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp (15 mL) chopped fresh ginger
- 1 lb (500 g) fresh white or crimini mushrooms, sliced (approx. 4 cups)
- 1 green pepper, seeded, chopped
- 2 Tbsp (25 mL) each lemon juice, hoisin sauce and oyster sauce
- 1 Tbsp (15 mL) brown sugar
- 1 tsp (5 mL) sesame oil
- 1/2 cup (125 mL) chicken broth
- 1 Tbsp (15 mL) cornstarch
- 6 (10-inch/25 cm) flour tortillas
- 2 cups (500 mL) shredded lettuce
- 1/3 cup (75 mL) chopped green onions
- 1/4 cup (50 mL) peanuts
- 1/4 cup (50 mL) chopped fresh parsley
Method
- In fry pan, cook ground pork until done and no pink remains. Drain fat, if any.
- Add onion, garlic and ginger. Cook, stirring constantly, 3 minutes. Add mushrooms and green pepper. Cook 5 minutes or until vegetables are softened. Stir in lemon juice, hoisin sauce, oyster sauce, brown sugar and sesame oil.
- In small bowl, whisk together chicken broth and cornstarch. Stir into pork mixture.
- Bring to boil, stirring constantly. Cook until thickened about 1 minutes.
- Divide mixture among 6 tortillas. Top with lettuce, green onions, peanuts and parsley.
- Wrap by folding bottom edge of tortilla over filling, then sides. Roll up. Serve immediately.