1/2 cup Newman's Own® Pineapple Salsa
2-1/2 Tbsp Hoisin sauce
1/4 cup 'light' Teriyaki sauce
2 tsp Worcestershire sauce
1 tsp sesame oil
2 tsp cornstarch
2 Tbsp peanut or canola oil
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
1 cup stemmed, sliced shitake mushrooms
1 cup red bell pepper, cut in thin strips
1 cup diced onions
8 ounces packaged broccoli slaw
12 ounces pork loin, trimmed and cut into strips
1/4 cup chopped fresh cilantro
8 low-fat flour tortillas for burritos
Combine all Sauce ingredients; mix well and set aside.
Heat a large non-stick wok or skillet over high heat; add 1 Tbsp oil. Add garlic and ginger; stir-fry about 10 seconds, until fragrant. Add mushrooms; stir-fry until lightly browned. Add bell pepper, scallions and slaw; stir-fry 1-1/2 to 2 minutes; remove from pan.
Add remaining oil to pan; add pork to pan, stir-fry 2 minutes or until pork is cooked through. Add sauce to pan; cook, stirring constantly, until thickened. Stir in vegetables and cilantro and remove from heat.
Spoon about 1/2 cup of mixture down center of warmed tortilla and roll up.
Print this recipe Print