Recipes

preheat oven to 350 degrees. wrap tortillas tightly in foil. heat for 10 to 15 min or until warm and soft. in medium bowl, combine soy sauce and cornstarch. trim fat from meat. cut meat into bite size strips. add meat to soy mixture; toss gently to coat. cover and let stand at room temperature for 10 min. pour cooking oil and chili oil or red pepper flakes into medium nonstick skillet; heat over medium high heat. add meat and garlic; cook and stir for 1 min. add 1/2 c of the cabbage, sprouts, and green onions. cook and stir for 2 to 3 min or untiol meat is slightly pink in center and vegetables are crisp tender. remove from heat. place remaining cabbage in center or tortillas. spoon meat mixture over cabbage. fold bottom half of each tortilla over filling; fold in sides, creating a fan shape. servie w/ plum sauce.4 8-inch tortillas 2 tbs soy sauce 1 tsp cornstarch 8 oz pork tenderloin 1 tsp cooking oil 1/2 tsp hot chili oil or 1/8 tsp crushed red pepper flakes 1/2 tsp garlic 1 c shredded cabbage w/ carrots (coleslaw mix) 1 c fresh bean sprouts 1/4 c sliced green onions 1/4 c plum sauce