We are cooking with chef Angie from Angela's Cafe in Denison! Today we are making a fresh summer dish that the family will love.
1530 South Austin, Denison
Thai Pork Wrap Sandwiches
6 (8-10 inch) flour tortillas (I like to use the spinach or sun-dried tomato tortillas)
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon black pepper
1 pork tenderloin (3/4lb.), cut into 1 inch strips
1 tablespoon vegetable oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium-size red onion, cut into this wedges
1 teaspoon grated fresh ginger
1/4 cup creamy peanut butter
3 tablespoons water
1 tablespoon sugar
2 teaspoons soy sauce
1 clove garlic, minced
Heat oven to 350. Wrap tortillas in foil, Bake at 350 about 10 minutes, just long enough to warm
While tortillas are warming, in medium-size bowl, combine garlic, salt and pepper. Add pork, tossing to coat evenly. In large skillet, cook and stir pork in hot oil over medium heat for 4-6 minutes or until no longer pink. Turn heat down if pork gets too brown. Remove pork from skillet; keep warm. Add broccoli, onion and ginger to skillet. Cook and stir for 4-6 minutes or until vegetables are crisp-tender. Remove from heat; keep warm.
Peanut Sauce: In small saucepan, combine peanut butter, water, sugar, soy sauce and garlic. Heat over medium-low heat, whisking constantly, until mixture is smooth and warm
To assemble, spread one side of each tortilla with peanut sauce. Top with pork strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately.
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