Ingredients
1
tablespoon oil
3/4
lb. pork tenderloin, cut into thin bite-sized strips
1
garlic clove, minced
2
tablespoons hoisin sauce
2
cups finely shredded bok choy
1
cup julienne-cut (2x1/8x1/8-inch) carrots
1/4
cup chopped green onions
4
(6-inch) flour tortillas, warmed
Purchased tempura sauce
Preparation
Heat oil in large skillet over medium-high heat until hot. Add pork, garlic and hoisin sauce; cook and stir 4 to 5 minutes or until pork is no longer pink. Add bok choy, carrots and onions; cook and stir 1 minute or until vegetables are crisp-tender.
Spoon about 1/2 cup pork mixture onto half of each warm tortilla. Fold each in half. Serve tacos with tempura sauce.
