- 1 pound thin, boneless pork loin chops, fat trimmed
- 4 teaspoons toasted sesame oil
- 1/2 pound fresh shiitake mushrooms, stemmed and thinly sliced
- 1/2 pound thinly sliced napa cabbage
- 1 1/2 cups thinly sliced onion
- 1/2 cup chicken broth
- 2 tablespoons dry sherry
- 2 tablespoons prepared Asian plum sauce
- 2 teaspoons Safeway SELECT Soy Sauce
- 2 teaspoons cornstarch
- 8 (7 inch) flour tortillas, warmed
- Fresh cilantro sprigs (optional)
- Cut pork chops into very thin slices.
- Pour half the oil into a 10- to 12-inch nonstick frying pan. Place pan over high heat. When pan is very hot, add pork. Stir-fry until meat is lightly browned but still pink in center, about 1 minute. Pour from pan and set aside.
- Add remaining oil to pan and return to heat. When pan is very hot, add mushrooms, cabbage, and onion. Cover and cook until vegetables exude juice, 1 to 2 minutes. Add a teaspoon or two of broth to vegetables, if necessary, to prevent them from burning. Uncover and sir-fry until liquid evaporates, about 1 minute more.
- Mix together broth, sherry, 1 to 2 tablespoons plum sauce, and cornstarch until smooth. Add to vegetables in pan along with pork. Stir until sauce boils and thickens and pork is no longer pink in center, 1 to 2 minutes. Transfer to a serving bowl.
- To eat, spread additional plum sauce to taste on a tortilla. Add pork mixture and, if desired, cilantro sprigs to taste. Fold tortilla over filling.