| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Main dish, Jaw, Sandwiches |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground pork |
| 2 |
tb |
Grated fresh ginger root |
| 1 |
|
Clove garlic, crushed |
| 1 |
sm |
Onion, thinly sliced |
| 2 |
c |
Cole slaw mix w/carrots |
| 1 |
ts |
Sesame oil |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Honey |
| 2 |
ts |
Ground coriander |
| 1/2 |
ts |
Crushed red pepper |
| 4 |
lg |
Flour tortillas, warmed |
|
|
Fresh cilantro, chopped |
INSTRUCTIONS
Heat large nonstick skillet over high heat. Add pork, cook, crumble and
stir until pork is no longer pink, about 3 to 4 minutes. Add ginger,
garlic, onion and cole slaw mix and stir-fry with pork for 2 minutes, until
vegetables are wilted. Combine all remaining ingredients except tortillas
in small bowl and add to skillet. Stir constantly to blend all ingredients
well, about one minute. Spoon equal portions of mixture onto warm flour
tortillas, roll up to encase filling and serve.
From The Austin American Statesman typed by jessann :)
Posted to MM-Recipes Digest V4 #048 by Jessica Wildes <jessann@texas.net>
on Feb 16, 1997.
A Message from our Provider:
“There’s a limit to God’s patience”