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Prep 20min
Total20min
Ingredients9
Servings2
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Ingredients
1
tablespoon oil
3/4
lb. pork tenderloin, cut into thin bite-sized strips
1
garlic clove, minced
2
tablespoons hoisin sauce
2
cups finely shredded bok choy
1
cup julienne-cut (2x1/8x1/8-inch) carrots
1/4
cup chopped green onions
4
(6-inch) flour tortillas, warmed
Purchased tempura sauce
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Steps
1
Heat oil in large skillet over medium-high heat until hot. Add pork, garlic and hoisin sauce; cook and stir 4 to 5 minutes or until pork is no longer pink. Add bok choy, carrots and onions; cook and stir 1 minute or until vegetables are crisp-tender.
2
Spoon about 1/2 cup pork mixture onto half of each warm tortilla. Fold each in half. Serve tacos with tempura sauce.
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Pan-ethnic recipes, those that combine elements from more than one ethnic cuisine, are a popular food trend. This recipe melds Asian ingredients with the Mexican style of folding ingredients into a tortilla.
Mandarin pancakes, Chinese crepes made with wheat flour, can be used in place of the flour tortillas. Purchase these specialty pancakes at Asian markets or restaurants.
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