This quick teriyaki-ginger pork and veggie stir-fry wrapped in warm pancakes is faster to make than you can order takeout, and you can have it on your table in minutes!!
(serves 6)
1/3 cup teriyaki baste and glaze sauce
3 T. rice vinegar
1 T. grated fresh ginger
1/4 t. kosher* salt
1/4 t. freshly* ground pepper
3 boneless center-cut pork chops, about 3/4" thick, 1 lb.
6 cups packaged coleslaw mix with extra carrots
1 can (15 oz.) bean sprouts, drained
1 can (5 oz.) sliced water chestnuts, drained
2 scallions, sliced
6 (7") flour tortillas, heated according to package directions
Hoisin sauce
Combine teriyaki, vinegar, and ginger; reserve. Sprinkle salt and pepper over both sides of each pork chop. Heat a 12" non-stick skillet over med. heat; add pork chops, and cook, turning once, until browned, 3-4 min. per side. Reduce heat to low. Cover; cook until just slightly pink in centers, meat thermometer inserted into thickest part will register 150, about 5 min. Transfer to a plate; let stand 10 min. Thinly slice pork. Meanwhile, in the same skillet, cook coleslaw, over med. heat, stirring occasionally, until just wilted, about 2 min. Add bean sprouts, water chestnuts, scallions, pork, and reserved teriyaki mixture. Cook, stirring, until heated through, about 1 min. Serve with warm tortillas and hoisin sauce.
"Be faithful in small things because it is in them that your strength lies." ~ Mother Teresa
Love,
Machete Milletti
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