Name: Quick Mu Shu Pork
Total time: 30 min
Cuisine: ChineseAsia
Ingredients: 1 large pork tenderloin (about 1 pound), cut into 1/2-inch strips; 1 tablespoon Asian chili-garlic sauce; 2 tablespoons vegetable oil; 8 ounces shiitake mushroom , stemmed and sliced thin; 1 tablespoon grated fresh ginger; 1 (14-ounce) bag coleslaw, packaged mixes; 1 cup hoisin sauce; 2 tablespoons dry sherry; 3 scallions , sliced thin; 8 (8-inch) flour tortillas , warmed

Why This Recipe Works

Flour tortillas served as speedy stand-ins for the thin pancakes typically served with Chinese American–style mu shu pork. Using coleslaw mix instead of making our own from scratch saved even more time. To add extra flavor, we developed our sauce in the same pan in which we cooked the pork.

Before You Begin

Cut the pork crosswise into ½-inch-thick slices, then cut each slice into ½-inch-thick strips. Wrap tortillas in aluminum foil and place in a preheated 350-degree oven for about 15 minutes to warm.

Instructions

Pat pork dry with paper towels and toss with chili-garlic sauce in medium bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook pork until no longer pink, 3 to 5 minutes. Transfer to plate and tent with foil.

Add mushrooms and remaining oil to now-empty skillet and cook over medium-high heat until lightly browned, about 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add coleslaw mix and cook until wilted, about 3 minutes. Stir in pork, along with any accumulated juices, ½ cup hoisin, and sherry, and cook until sauce is slightly thickened, about 1 minute. Sprinkle with scallions. Serve with tortillas, passing remaining hoisin at table.