DH made these back in December. They got a Very Good rating from both of us.
Thai Pork Burritos
1 pound ground pork
2 tablespoons ginger (grated)
1 clove garlic (crushed)
1 small onion (thinly sliced)
2 cups coleslaw mix
1 teaspoon olive oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons ground coriander
1/2 teaspoon red pepper flakes (crushed)
4 flour tortillas (10-inch, warmed)
fresh cilantro (chopped)
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 coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted. Stir constantly to blend all ingredients well, about 1 minute. Spoon equal portions of mixture onto warm tortillas, garnish with cilantro, roll up to encase filling and serve. Serves 4
Source: theotherwhitemeat.com - 1-20-07
Thai Pork Burritos
1 pound ground pork
2 tablespoons ginger (grated)
1 clove garlic (crushed)
1 small onion (thinly sliced)
2 cups coleslaw mix
1 teaspoon olive oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons ground coriander
1/2 teaspoon red pepper flakes (crushed)
4 flour tortillas (10-inch, warmed)
fresh cilantro (chopped)
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 coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted. Stir constantly to blend all ingredients well, about 1 minute. Spoon equal portions of mixture onto warm tortillas, garnish with cilantro, roll up to encase filling and serve. Serves 4
Source: theotherwhitemeat.com - 1-20-07