Servings: 2

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6 oz. lean boneless pork loin chops - cut into 1 inch thick strips, well trimmed
1/2 small onion - thinly sliced
2 tbsp. minced peeled fresh ginger
2 garlic cloves - minced
2 cups thinly sliced bok choy
1/2 red bell pepper - sliced
5 large mushrooms - cut into matchstick-size strips
2 cups bean sprouts
2 tbsp. sake
1 tbsp. hoisin sauce*
1 tbsp. low-sodium soy sauce
4 (8-inch) flour tortillas or frozen Chinese crepes - thawed

 

Preheat oven to 325°F. Heat wok or heavy large skillet over high heat until very hot. Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper and mushrooms and stir-fry until red bell pepper is just crisp-tender, about 5 minutes. Add bean sprouts, sake, hoisin and soy sauce and stir-fry until bean sprouts are crisp- tender, about 5 minutes. Meanwhile, wrap tortillas or crepes in foil. Place in oven to warm, about 8 minutes. Divide pork mixture among tortillas and roll up to enclose pork mixture. Serve immediately.

 

*Hoisin sauce is available at Southeast Asian markets and specialty foods stores.