Mushroom & Pork Wraps

Servings: 6 |
https://youtube.com/watch?v=Nhyx17gHgAg%22+allowfullscreen%3E%3C

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

  1. In fry pan, cook ground pork until done and no pink remains. Drain fat, if any.
  2. 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.
  3. In small bowl, whisk together chicken broth and cornstarch. Stir into pork mixture.
  4. Bring to boil, stirring constantly. Cook until thickened about 1 minutes.
  5. Divide mixture among 6 tortillas. Top with lettuce, green onions, peanuts and parsley.
  6. Wrap by folding bottom edge of tortilla over filling, then sides. Roll up. Serve immediately.

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