This is a quick take on a popular Chinese classic. It’s made with sauteed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole-wheat tortillas as the wrap.
Fresh bok choy is stir-fried for a few minutes as a side dish to complete the meal. I used the same wok to prepare both dishes.
• Ready-to-eat shredded cabbage for coleslaw can be found in the produce section.
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• Chinese cabbage (also called Napa cabbage) can be used instead of bok choy.