Stir-fry pork and vegetable burritos (low-calorie, low-fat, low-cholesterol)

 

     An unusual sandwich that mixes two cuisines. An oriental hot pork and vegetable mixture wrap in a warm tortilla brushed with plum sauce.

Makes 8 tortillas

• 8 large flour tortillas
• 3 tablespoons dry sherry
• 1½ tablespoons reduced-sodium soy sauce
• 1½ tablepoons sugar
• 2 tablespoons vegetable oil
• 8 ounces pork tenderloin, thinly sliced crosswise and slices halved lengthwise
• ½ sweet red pepper, cored, seeded and slivered
• ¼ pound fresh snow peas
• 2 green onions, cut into 1½-inch lengths and slivered
• 4 cups shredded green cabbage
• ¼ cup Oriental plum sauce

1.  Preheat oven to 350F ; wrap tortillas in aluminium foil.
2. In small cup, combine sherry, soy sauce and sugar.
3. Heat tortillas in preheated oven for 10 minutes or until very warm.
4. Meanwhile, heat very large skillet or wok over medium-high heat, add 1 tablespoon oil ; when oil is hot, add pork and stir-fry 3 minutes or until browned and just cooked through.
5. Remove with slotted spoon to small bowl.
6. Add remaining oil to skillet.
7. When oil is hot, add red pepper, snow peas and green onion ; stir-fry 2 minutes.
8. Add cabbage and reserved sherry mixture ; stir-fry 1 minute.
9. Return meat to skillet ; cover and cook 2 minutes or until cabbage just start to wilt.
10. Remove tortillas from oven ; brush each tortilla with plum sauce.
11. Fill center of each tortilla with pork mixture ; fold up bottom of tortilla and fold sides over so burritos can be eaten in hand.

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