This meal comes together in no time thanks to packaged coleslaw, which also provides the crunch. Convenient tortillas replace the traditional small thin pancakes. Serve with a drizzle of hoisin sauce, if desired.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2013
- 340 g ground pork
- 2 cloves garlic minced
- 2 tablespoons ground cornstarch
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon pepper
- 3 tablespoons seasoned rice wine vinegar
- 4 teaspoons sodium-reduced soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 eggs lightly beaten
- 4 cups coleslaw mix
- 1 1/2 cup shiitake mushroom stemmed and thinly sliced
- 5 green onions sliced diagonally
- 12 flour tortillas or lettuce cups
In bowl, mix together pork, garlic, cornstarch, ginger and pepper; mix in half each of the vinegar and soy sauce. In small bowl, mix together oyster sauce, sugar, sesame oil and remaining vinegar and soy sauce. Set aside.
In wok or large skillet, heat 1 tsp of the vegetable oil over high heat; cook eggs, stirring, just until set, about 30 seconds. Remove to plate.
Add remaining vegetable oil to wok; stir-fry pork mixture, breaking up with spoon and scraping up browned bits, until pork is no longer pink, about 5 minutes.
Stir in coleslaw mix and mushrooms; cook until mushrooms are softened, about 2 minutes. Add soy sauce mixture, green onions and cooked eggs; stir to coat. Spoon onto tortillas.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 651 mg
- Sugars 4 g
- Protein 18 g
- Calories 365.0
- Total fat 19 g
- Potassium 360 mg
- Cholesterol 128 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
- Iron 18.0
- Folate 37.0
- Calcium 5.0
- Vitamin A 13.0
- Vitamin C 21.0