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In this classic Chinese dish, stir-fried slivered vegetables and pork tenderloin topped with homemade plum sauce are wrapped in soft pancakes.

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Ingredients

Directions

  • Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.

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  • Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately wrapped curry pancakes, with the plum sauce on the side.

Cook's Notes

Curry pancakes make the best wrappers for this, but six-inch flour tortillas can also be used.

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