Prep 10 mins
Cook 10 mins
Tratditionally served in thin pancakes, this recipe has a surprising easy way to make the pancakes.
- 3 boneless pork chops, cut into 1/2 inch strips
- 5 green onions with tops, diviided
- 226.79 g can sliced water chestnuts, drained
- 118.29 ml hoisin sauce
- 14.79 ml sesame oil, divided
- 2 eggs
- 8 (48 inch) flour tortillas
- 226.79 g coleslaw mix
- Thinly slice green onions reserving 1/4 cup for garnish.
- Coursely chop water chestnuts with a food chopper.
- Combine hoisen sauce and 2 teaspoons of oil in a cup and set aside.
- For the pancakes, heat remaining teaspoon oil over medium-high heat for 1-3 minutes or until shimmering.
- Lightly beat eggs in a coating tray.
- Dip 1 tortilla into eggs, and place tortilla in skillet.
- Cook 20-30 seconds or until lightly golden brown, turning once.
- Repeat with remaining tortillas.
- Cover pancakes and keep them warm.
- Flatten pork with toothed end of a meat tenderizer, and cut into 1/4 inch strips.
- Add pork to skillet, cook 2-3 minutes over medium heat or until no longer pink.
- Add remaining green onions, water chestnuts, cole slaw mix, and hoisen sauce mixture.
- Cook 2-3 minutes or until heated through, tossing to coat.
- Spoon pork mixture into pancakes, and garnish with reserved onions.
Delicious! Really quick to put together and I loved the flavour added by the sesame oil in combination with the crunch of the coleslaw mix and water chestnuts. Only change I made was to use some diced pork rather than slicing myself and added a little splash more sesame oil between every second tortilla because they seemed to soak it up pretty well.