1 pound boneless pork loin, cut into thin one-inch strips
3 tsp soy sauce
2 T dry sherry
2 tsp sugar
1 T fresh grated ginger
2/3 cup water
2 T cornstarch
1 tsp
en flavored bouillon
2 T butter
4 eggs, beaten
1 medium onion, sliced in thin strips
2 cups Chinese cabbage (Napa), sliced very thin
1 cup fresh bean sprouts
4 oz water chestnuts, drained and sliced thin
8 tsp hoisin sauce
8 flour tortillas
Combine pork strips, soy sauce, sherry, sugar, and ginger in a bowl.
Mix well and allow to marinade in the refrigerator for at least 3
hours, or overnight.
In another bowl, combine water, cornstarch, and
en bouillon and mix well.
Melt butter in large, flat frying pan on medium-high heat. Pour eggs in frying pan and swish pan around so that the eggs evenly coat bottom of pan. Cook eggs for about 3 minutes or until done, turning once. Remove eggs from pan, place on plate, and cut into thin strips.
Add pork and marinade to pan and cook on medium-high heat, while stirring, until done (about 4 minutes). Add onion and cook for about 2 minutes. Add cabbage, bean sprouts, and water chestnuts and cook for about 2 minutes, or until just crisp-tender, stirring often. Add cornstarch mixture and cook and stir until thickened. Add eggs and stir to combine all ingredients.
Spread one teaspoon of hoisin sauce on each tortilla, top with about 1/2 cup pork mixture, roll up tortilla, and serve.
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