Masrer at Cooking

 

 

Ingredients

• 1 pound(s) ground pork
• 1 tablespoon(s) dry sherry
• 2 tablespoon(s) lower-sodium soy sauce
• Pepper
• 1 tablespoon(s) vegetable oil
• 2 clove(s) garlic, crushed with press
• 1/4 teaspoon(s) crushed red pepper
• 1 cup(s) diced jicama
• 1 bag(s) (14-ounce) coleslaw mix
• 2 tablespoon(s) water
• 3  green onions, thinly sliced, plus additional for garnish
• 1 teaspoon(s) sugar
• 8  (8-inch) soft taco-size flour tortillas
• 8 teaspoon(s) hoisin sauce

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1. In medium bowl, combine pork, sherry, 1 tablespoon soy sauce, and 1/8 teaspoon freshly ground black pepper.
2. In 12-inch skillet, heat oil on medium-high until hot. Add pork mixture in single layer and cook 1 minute without stirring. Cook 1 minute longer or until pork just loses its pink color, stirring. Transfer pork to large bowl.
3. To same skillet, add garlic and crushed red pepper and cook 10 seconds. Add jicama, coleslaw, and water. Cook 2 to 4 minutes or until vegetables are just tender, stirring occasionally.
4. Add green onions, sugar, pork, and remaining 1 tablespoon soy sauce and cook 1 minute longer, stirring.
5. Wrap tortillas in damp paper towels and microwave on high 1 minute or until tortillas are warm and pliable.
6. To serve, spread 1 teaspoon hoisin on each tortilla, divide pork mixture among tortillas, and fold to eat out of hand.