In a large bowl mix together the marinade ingredients. Add pork to the bowl and toss to combine, set aside.
In another bowl mix together the hoisin sauce ingredients and set aside.
Heat the oil in a large wok or dutch oven over high heat until shimmering. Add the mushrooms, green onions, ginger and cabbage. Cook, stirring often, until cabbage is wilted, about 5 minutes.
Add the pork to the pan along with any marinade from the bowl. Cook, stirring often, until pork is no longer pink, about 4 minutes. Move everything to one side of the pan and add the eggs to the other side, scramble until cooked, about 1 minute, then mix in with everything else.
Spread hoisin sauce on tortillas, top with pork mixture, roll up and serve.
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