Ingredients
1 tablespoon cornstarch1/4 cup cold water2 tablespoons reduced-sodium soy sauce2 teaspoons minced fresh gingerroot5 boneless pork loin chops (4 ounces each), cut into thin strips1 teaspoon minced garlic2 teaspoons sesame oil1/4 cup hoisin sauce3 cups coleslaw mix with carrots8 flour tortillas (8 inches), warmed
Preparation
In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.
