Chinese Rolls with Pork, Mushrooms and Cabbage

  • 500gr pork loin cut in thin strips
  • 500gr white mushrooms
  • 5-6 spring onions
  • 2 eggs
  • 800gr cabbage
  • 3-4 garlic cloves
  • 2 Tbsp fresh ginger
  • 2 Tbsp hoisin sauce
  • 1 Tbsp soya sauce
  • 2 tsp sesame oil
  • 1 tsp rice vinegar
  • 3-4 Tbsp olive oil
  • 6-8 tortillas


Prepare your ingredients!
Cut cabbage very thinly.
Cut mushrooms in slices.
Finely chop the onions and separate white from green parts.
Beat the eggs in a small bowl.
Chop garlic and ginger.
In a bowl, mix hoisin sauce, soya sauce, sesame oil and rice vinegar.

Heat a wok or a big deep nonstick skillet.
Add 2 Tbsp of olive oil and the pork.
Cook pork, stirring, until it starts to brown.
Transfer to a plate.
Add mushrooms and white part of onions and cook until all liquid has evaporated. Transfer to a plate. Add eggs and cook scrambling until set.
Transfer eggs to the plate with the pork. 

Add the rest 2 Tbsp of olive oil to the wok and add garlic, ginger, cabbage and the green part of the onions. Cook, stirring occasionally until softened.
Add pork, eggs, mushrooms and sauces.
Stir and cook for 1 minute.

Warm the tortillas (i put them two by two on top of the hot pork mixture).
Spread 2-3 Tbsp of the hoisin sauce...

...arrange a generous amount of the pork mixture...

...roll and enjoy!!!

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