Yummy. This is so good! I decided before starting the recipe that I wouldn't cook the pork in the oven, for a couple of reasons. First, pork tenderloin is a premium cut and really doesn't require cooking in the oven, shredding, and simmering for twenty minutes to be tender. Second, it's too darn hot to use the oven! I did as reviewer Cabinluvn did: cut the pork into strips. Cooked until no longer pink, then proceeded with the recipe. Ran out of hoisin so supplemented with bottled stir-fry sauce. I also cut back a bit on the cornstarch; the ratio of cornstarch to liquid seemed a little high since the hoisin is already thick. Used multigrain wraps. We really enjoyed this and will likely have it often. I feel that this is a healthy dish except for the sodium; not sure how to address that! PS: Used ground ginger; if I had used fresh, I would have cut it back.
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Yummy. This is so good! I decided before starting the recipe that I wouldn't cook the pork...