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Ingredients
8 ounces pork tenderloin
4 ounces whole mushrooms
2 tablespoons dry sherry
2 teaspoons soy sauce, the reduced-sodium variety
¼ cup chicken stock, no salt added
1 tablespoon red-wine vinegar
1 tablespoon grated fresh or frozen ginger
1 teaspoon sugar
4 small flour tortillas
8 ounces firm tofu
3 scallions
2 egg whites
1 cup bean sprouts
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
Nutritional analysis per serving (2 servings)
55 grams carbs; 75 milligrams cholesterol; 652 calories; 8 grams monosaturated fat; 9 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 7 grams fiber; 1139 milligrams sodium; 57 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Grind the pork in a food processor. Saute in a nonstick pan until brown.
- Step 3
Wash, trim and dry the mushrooms, and slice in a food processor. Add to the pork and continue cooking.
- Step 4
Stir in the sherry, soy sauce, chicken stock and vinegar.
- Step 5
Add the grated ginger to the pan, along with the sugar; stir well.
- Step 6
Wrap two tortillas in foil, and heat in the oven for about 5 minutes.
- Step 7
Rinse the tofu, and cut into tiny cubes. Wash, trim and slice the scallions. Beat the egg whites lightly. Stir the tofu, scallions and egg whites into the pork mixture; continue stirring to cook the egg whites.
- Step 8
Rinse the bean sprouts, and add them to the pork mixture, along with the hot chili oil and hoisin. Stir well, and cook until sprouts begin to wilt. Spoon a quarter of the mixture on to each of the two warm tortillas, and roll up. Serve. Meanwhile, heat the remaining two tortillas. Fill with the remaining pork, and serve.
Private Notes
Comments
Disappointing. Too bland. Needs color and heat. Though I didn’t follow directions precisely.