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Directions: Preheat oven to 350F. Wrap tortillas tightly in foil. Heat for 10 to 15 minutes or until warm and soft. To heat tortillas in microwave, wrap tortillas in microwave safe paper towels. Microwave on high for 30 to 45 seconds or until tortillas are warm and soft.
In a medium bowl, combine soy sauce and cornstarch. Trim fat from meat. Cut meat into bite size strips. Add meat to soy mixture; toss gently to coat. Cover and let stand at roo
m temperature for 1. Pour cooking oil and crushed red pepper into medium nonstick skillet; heat over medium-high heat. Add meat and garlic; cook and stir for 1 minute. Add 1/2 cup of the cabbage, sprouts, and green onions. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center and vegetables are crisp-tender. Remove from heat. Place remaining cabbage in centers of tortillas. Spoon meat mixture over cabbage. Fold bottom half of each tortilla over filling; fold in sides creating a fan shape. Serve with plum sauce.
| Ingredients:
1 cole slaw mix
27/5000 Pound(s) minced garlic
1/8 crushed red pepper
13/2500 Quart(s) vegetable oil
-1 tenderloin pork
1/3 Tablespoon(s) cornstarch
1 Ounce(s) reduced sodium soy sauce
4 8 inch flour tortillas
1 sprouts
1/4 sliced green onion
1/4 plum sauce |
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