Asian Pita Wraps

Name: Asian Pita Wraps
Ingredients: 12 cup hoisin sauce; 1 tablespoon sambal oelek; 12 tablespoon gingerroot, minced; 12 tablespoon garlic, minced; 14 cup dry red wine; 2 scallions, chopped; 1 pork tenderloin; 14 cup rice wine vinegar; 18 cup tamari; 1 tablespoon lime juice; 5 basil leaves, sliced thin; 34 teaspoon sugar; 14-1 12 teaspoon crushed red pepper flakes; 1 12 cups napa cabbage, cut in 1/8 inch ribbons; 12 cup bean sprouts; 12 cup carrot, shredded; 14 cup scallion, sliced; salt and pepper; 4 -6 pocketless pitas; 2 tablespoons vegetable oil

20 ingredients

14 steps

Ingredients

12 cup hoisin sauce
1 tablespoon sambal oelek
12 tablespoon gingerroot, minced
12 tablespoon garlic, minced
14 cup dry red wine
2 scallions, chopped
1 pork tenderloin
14 cup rice wine vinegar
18 cup tamari
1 tablespoon lime juice
5 basil leaves, sliced thin
34 teaspoon sugar
14-1 12 teaspoon crushed red pepper flakes
1 12 cups napa cabbage, cut in 1/8 inch ribbons
12 cup bean sprouts
12 cup carrot, shredded
14 cup scallion, sliced
salt and pepper
4 -6 pocketless pitas
2 tablespoons vegetable oil

Directions

1

In a large freezer bag mix hoisin, sambal, garlic, ginger, wine and 2 scallions.
2

Add pork and refrigerate at least 3 hours, preferably overnight.
3

Heat oven to 350.
4

Remove meat from marinade and season with salt and pepper.
5

Heat 1 T oil in an ovenproof skillet over med-high.
6

Add pork, and cook about 6 min, turning once, til browned.
7

Transfer pan, with meat in it, to the oven and roast 13-16 min or til just done (155 degrees).
8

Let rest 5 min, then thinly slice.
9

While pork is roasting, heat pitas by brushing them lightly with oil, then toasting in a hot skillet til hot.
10

Also while pork is roasting prepare slaw.
11

Whisk together the vinegar, tamari, lime juice, basil, sugar, crushed red pepper, and salt and pepper.
12

Add veggies, toss to coat, then let stand 4-6 min to let flavors blend.
13

Assemble sandwiches with desired amount of meat topped with the vegetable slaw.
14

These are really good topped with hoisin and hot chile paste.