Chinese Pork & Mushroom Wraps

Serves: 8

Use leftover pork from Day 3.

Prep Time:
Cook Time:
Total Time:


6 cups thinly sliced green cabbage (about 3/4 lb.)
3/4 teaspoon kosher salt ; more to taste
2 tablespoons hoisin sauce (i prefer koon chun or lee kum kee brands), plus 1/2 cup for serving
1 tablespoon soy sauce
2 teaspoons asian sesame oil
1 teaspoon rice vinegar
3 tablespoons peanut oil
2 cups match-stick-cut leftover chinese pork loin
1 bunch scallion, trimmed, whites and light-green parts thinly sliced and green parts cut into 2-inch pieces (keep separate)
1/2 pound shiitake mushrooms, stemmed and thinly sliced (about 4 cups)
2 large eggs, beaten
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
6 to 8 medium flour tortillas (about 8 inch diameter), warmed


Put the cabbage in a colander over the sink and toss with 1/2 tsp. of the salt. Let sit for 10 minutes. Transfer to a baking sheet lined with paper towels and pat dry.

In a small bowl, mix the 2 Tbs. hoisin sauce with the soy sauce, sesame oil, and vinegar. Set aside.

In a 12-inch heavy-duty nonstick skillet, heat 1 Tbs. of the oil over medium-high heat until shimmering. Add the pork, sprinkle lightly with salt and cook, stirring, until it starts to brown around the edges, about 3 minutes. Transfer to a large plate.

Add 1 Tbs. of the remaining oil to the pan and once it’s shimmering, add the scallion whites and the mushrooms, sprinkle with the remaining 1/4 tsp. salt, and cook, stirring occasionally, until they brown and soften, 2 to 3 minutes. Push the mushroom mixture to one side of the pan and add the eggs. Cook, scrambling and breaking up with a wooden spoon or spatula into small pieces, until just set, about 1 minute. Transfer the contents of the skillet to the plate with the pork.

Add the remaining 1 Tbs. oil, and once it’s hot, add the scallion greens, cabbage, ginger, and garlic. Cook, stirring occasionally, until softened, about 2 minutes. Add the reserved hoisin mixture and the pork mixture to the cabbage and stir to distribute the hoisin. Cook, stirring occasionally, for 1 minute to meld the flavors. Serve family style: Tell diners to spread about 1 Tbs. of the hoisin down the center of a tortilla, arrange a generous amount of the pork mixture over the hoisin, and wrap in the tortilla, burrito-style.


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