Chinese Pork & Mushroom Wraps

Chinese Pork & Mushroom Wraps
Photo by Scott Phillips

Ingredients

  • 2 tsp. Asian sesame oil
  • 6 to 8 medium flour tortillas (about 8 inch diameter), warmed
  • 2 Tbs. hoisin sauce (I prefer Koon Chun or Lee Kum Kee brands), plus ½ cup for serving
  • 1 bunch scallions, trimmed, whites and light-green parts thinly sliced and green parts cut into 2-inch pieces (keep separate)
  • 3 Tbs. canola or peanut oil
  • ½ lb. shiitake mushrooms, stemmed and thinly sliced (about 4 cups)
  • 6 cups thinly sliced green cabbage (about ¾ lb.)
  • + 7 more ingredients
    • 2 tsp. minced garlic
    • 2 tsp. minced fresh ginger
    • 2 cups match-stick-cut leftover Roasted Pork Loin with Maple-Mustard Crust, (about ½ lb.)
    • 1 tsp. rice vinegar
    • 2 large eggs, beaten
    • ¾ tsp. kosher salt; more to taste
    • 1 Tbs. soy sauce

Put the cabbage in a colander over the sink and toss with 1/2 tsp. of the salt. Let sit for 10 minutes. Transfer to a baking sheet lined with paper towels and pat dry. In a small bowl, mix the 2 Tbs. hoisin sauce with the soy sauce, sesame oil, and vinegar. Set aside. In a 12-inch heavy-duty no...

View full recipe at Fine Cooking

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