Moo Shu Pork

• 6 ounces lean boneless pork loin chops, cut into 1/4-inch-thick strips, well trimmed
• 1/2 small onion, thinly sliced
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups thinly sliced bok choy
• 1/2 red bell pepper, sliced
• 5 large mushrooms, cut into matchstick-size strips
• 2 cups bean sprouts
• 2 tablespoons sake
• 1 tablespoon hoisin sauce*
• 1 tablespoon low-sodium soy sauce
• 4 8-inch-diameter flour tortillas or frozen Chinese crepes, thawed
• *Hoisin sauce is available at Southeast Asian markets and specialty foods stores.

1. Preheat oven to 325F.
2. Heat wok or heavy large skillet over high heat until very hot.
3. Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes.
4. Mix in bok choy, red bell pepper and mushrooms and stir-fry until red bell pepper is just crisp-tender, about 5 minutes.
5. Add bean sprouts, sake, hoisin and soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.
6. Meanwhile, wrap tortillas or crepes in foil.
7. Place in oven to warm, about 8 minutes.
8. Divide pork mixture among tortillas and roll up to enclose pork mixture.
9. Serve immediately.

pork loin chops, onion, fresh ginger, garlic, choy, red bell pepper, mushrooms, bean sprouts, sake, hoisin sauce, soy sauce, flour tortillas, hoisin sauce

Taken from www.epicurious.com/recipes/food/views/moo-shu-pork-100 (may not work)