Asian Pork Tortillas Recipe

• 1/3 c. Plum jam
• 1 Tbsp. Cornstarch
• 1/2 tsp Ginger
• 1/2 tsp Dry mustard
• 1/4 tsp Garlic pwdr
• 2 Tbsp. Soy sauce
• 2 tsp Red wine vinegar
• 3/4 lb Boneless butterflied pork chops, (3/4 to 1)
• 1 tsp Oil
• 6 c. Purchased coleslaw blend
• 1 pkt 10-inch flour tortilla

1. In small bowl, combine jam, cornstarch, ginger, dry mustard, garlic pwdr, soy sauce and vinegar; mix well.
2. Set aside.
3. Meanwhile, slice pork chops in narrow strips.
4. Heat oil in 12 inch nonstick skillet over medium high heat till warm.
5. Add in pork; cook and stir 4 to 5 min or possibly till no longer pink.
6. Add in jam mix and coleslaw blend; cook and stir till coleslaw is crisp-tender.
7. Heat tortillas; spoon mix proportionately down center of each hot tortilla; roll up and serve.

cornstarch, ginger, mustard, garlic, soy sauce, red wine vinegar, pork chops, oil, blend, flour tortilla

Taken from cookeatshare.com/recipes/asian-pork-tortillas-70485 (may not work)