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Stir-fry Ginger Pork Wrap
Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Medium |
Ingredients
2 Tablespoons vegetable oil
1 Tablespoon ginger, minced
2 garlic cloves, minced
1/2 pound pork medallions, sliced
8 green onions, cut into 1" pieces
1/4 cup snow peas, sliced
2 cups bean sprouts
2 Tablespoon gf soy sauce
1 teaspoon gf hoisin sauce
1/4 cup cilantro, chopped
8 gf flour tortillas
For ginger sauce:
1-1/2 cups rice wine vinegar
3/4 cup mirin
1/2 cup ginger, sliced
4 teaspoons sugar
2 Tablespoons gf hoisin sauce
1/4 cup green onions, chopped |
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Directions
For ginger sauce:
In a small saucepan combine rice wine vinegar, mirin, ginger and sugar. Bring to a boil, reduce heat and simmer until liquid is reduced to 1/4 cup.
Remove pan from heat and add hoisin sauce. Strain sauce and let cool.
Just before serving, add green onions.
In a large skillet, heat oil over high heat. When oil is hot, add garlic and ginger; saute for 1 minute. Add pork and saute until browned, 2-3 minutes. Remove from pan.
Add green onions, snow peas and bean sprouts; saute until snow peas are crisp tender. Add soy sauce and hoisin sauce. Stir to combine.
Add pork back to skillet. Add cilantro. Stir well and remove from heat.
To serve, spread about 1/2 tablespoon ginger sauce in center of each tortilla and top with pork/vegetable filling. Roll tortilla up and serve. |
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Tips
For gf flour tortillas:
2 cups gf flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
3/4 cup warm milk
2-1/2 Tablespoons vegetable oil
In a medium bowl, combine gf flour with salt and baking powder.
In a separate bowl, combine warm milk with oil.
Using an electric mixer, beat flour mixture on low speed. Gradually add warm milk and oil mixture until all liquid is absorbed. Increase mixer speed to medium and continue to beat for about 1 minute.
Gather dough into a ball and place in a lightly greased bowl; cover and let sit for 45 minutes.
Cut dough into 8 equal portions. (Keep remaining dough covered while working with each piece.) Roll out one piece of dough on a gf floured surface until it is about 6-8" in diameter. Place a plate on top of dough and cut around outer edges. This will give you a nice round tortilla shape. Continue with remaining pieces of dough until you have 8 tortillas. Cover tortillas with a clean dishcloth.
Heat a large skillet or griddle over medium-high heat. Lightly grease pan with vegetable oil. Place one tortilla on hot skillet and cook for 1 minute. When tortilla begins to bubble in places, flip and continue to cook for 1 additional minute or until it slightly bubbles and browns in places. Place finished tortilla’s under a clean, damp dishcloth.
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