Combining Asian ingredients and fresh pork into a delightful, healthy wrap makes an easy weeknight dinner that kids and adults will love!
Makes 8 Wraps
- 8 Vedgee Baby Spinach Garlic Wraps
- 1 tablespoon sesame oil
- 1 tablespoon minced peeled fresh ginger
- 6 garlic cloves, minced
- 1 cup matchstick-cut carrots
- 8 ounces sliced cremini mushrooms
- 1 cup green onions, cut into ½” pieces
- 4 cups thinly sliced napa cabbage
- ⅛ teaspoon kosher salt
- 12 ounces boneless pork shoulder, trimmed and thinly sliced
- ½ teaspoon of olive oil
- 1-½ tablespoons of water
- 1 tablespoon hoisin sauce
- Heat a large skillet over medium heat. Add sesame oil to the pan, swirling to coat.
- Add ginger and garlic, cooking for 30 seconds and stirring constantly.
- Increase heat to medium-high. Add carrots and mushrooms, cooking for about 3 minutes and stirring frequently.
- Add onions and cabbage, cooking for an additional 1 to 2 minutes, or just until cabbage wilts. Stir in salt.
- Heat another saucepan over medium-high heat. Add olive oil to the pan, swirling to coat.
- Add pork to the pan, cooking 3 minutes or until it is browned and completely cooked.
- Add water to the pan, scraping up any browned bits. Stir in hoisin sauce.
- Add cabbage mixture to the pan, gently toss to combine.
- Spoon about ⅔ cup of the pork mixture into each Vedgee wrap, roll up and serve.
This is a guest post written by Anna Gentry:
Anna Gentry is passionate about food, writing and travel. She is the founder of Creative Cow Eats and has spent the last 20 years on a quest to perfect recipes, regularly throwing elaborate dinner parties for friends, family and guests. A Washington State native, Anna spends her time traveling and loves trying adventurous ingredients and foods. You can follow her Instagram for more recipes and inspiration here: @annaelizabethgentry