Recipe Ingredients

• Eight 7- to 8-in. flour tortillas
• 2 tsp oil
• 1 pork tenderloin (about 12 oz), trimmed of excess fat, cut crosswise in thin slices,
• then each slice cut in half
• 1 Tbsp each minced fresh garlic and ginger
• 4 oz shiitake mushrooms (discard stems) or white mushrooms, sliced
• 4 cups coleslaw mix
• 1/2 a drained 14-oz can baby corn, ears cut in half lengthwise (see Note)
• 1/3 cup seasoned rice-wine vinegar
• 1/4 cup hoisin sauce
• Garnish: sliced radishes and scallions

Recipe Preparation

1. Heat oven to 425°F. Place tortillas in a single layer on 2 large baking sheets.2. Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add half the pork, garlic and ginger. Stir-fry 1 to 11/2 minutes, or until pork is cooked through. Transfer to a bowl. Repeat with remaining oil, pork, garlic and ginger.3. Bake tortillas 4 to 5 minutes until tinged with brown.4. Meanwhile, add mushrooms to any drippings in skillet and stir-fry 2 minutes, or until lightly browned and tender. Add coleslaw mix, corn and vinegar; stir-fry 1 to 2 minutes until cabbage wilts. Stir in pork mixture; remove skillet from heat.5. Remove tortillas to a wire rack (they’ll get crisp). Spread with hoisin sauce and top with pork mixture. Sprinkle with radishes and scallions. Serve immediately.Note: Baby corn, seasoned rice-wine vinegar and hoisin sauce can be found in the Asian food section of your market.