pat's Recipe

Thai Pork Roll-Ups

Category: SANDWICHES

6 8- to 10-inch spinach, tomato, and/or plain flour tortillas
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon ground black pepper
12 ounces pork tenderloin, cut into 1/4-inch-thick strips
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce

Directions

1 Preheat oven to 350 degreesF. Wrap tortillas in foil. Bake in preheated oven about 10 minutes or until warm. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add pork strips, tossing to coat evenly.
2 In a 10-inch skillet cook and stir seasoned pork in hot oil over medium-high heat for 4 to 6 minutes or until no longer pink, turning to brown evenly. Turn heat down if pork gets too brown. Remove pork from skillet; keep warm. Add shredded broccoli, onion, and ginger to skillet. Cook and stir for 4 to 6 minutes or until vegetables are crisp-tender. Remove from heat.
3 To assemble, spread one side of each tortilla with Peanut Sauce. Top with pork strips and broccoli mixture. Roll up each tortilla, securing with a wooden toothpick if necessary. Serve immediately.

Makes 6 roll-ups.

4 Peanut Sauce: In a 1- to 1-1/2-quart saucepan combine
1/4 cup creamy peanut butter
3 tablespoons water
1 tablespoon sugar
2 teaspoons soy sauce
1 clove garlic, minced.

Heat over medium-low heat, whisking constantly, until peanut butter mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.
5 Thai Chicken Roll-Ups: Prepare as above, except substitute 12 ounces skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips, for the pork tenderloin.