4 8 inch flour tortillas
2 Tablespoon(s) reduced sodium soy sauce
1 Teaspoon(s) cornstarch
8 Ounce(s) tenderloin pork
1 Teaspoon(s) vegetable oil
1/8 Teaspoon(s) crushed red pepper
1/2 Teaspoon(s) minced garlic
1 Cup(s) cole slaw mix
1 Cup(s) sprouts
1/4 Cup(s) sliced green onion
1/4 Cup(s) plum sauce
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 room temperature for 10 minutes. 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.
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