Wednesday, December 3, 2008

Chinese Chimichangas

My wife Michelle plans our meals a few weeks at a time, so she can coordinate grocery lists, shopping schedules, store sales, etc. One Sunday, the meal plan called for "Mu Shu Pork," something I didn't really feel like eating. What I did feel like eating was a chimichanga (a fried burrito). I did the next best thing - I took the ingredients for the mu shu pork and put them into chimichangas. They turned out to be quite tasty - at least tasty enough to include here!

Ingredients

  • 2 tablespoons sesame oil
  • 1 red bell pepper cut into short strips
  • ¾ pound pork tenderloin, cut into short strips
  • 1 small zucchini or summer squash, cut into short strips (about ½ cup)
  • 3 cloves garlic, minced fine
  • 1 tablespoon fresh grated ginger
  • 1½ cups fresh shredded cabbage or coleslaw mix
  • 2 tablespoons hoisin sauce
  • 4 large flour tortillas
  • 1/4 cup plum sauce
  • 1 gallon peanut or safflower oil
Instructions
Heat sesame oil in a large skillet or wok over medium-high heat. Add pork and brown on all sides. Move pork to a clean plate and add bell pepper to the skillet. Cook for 2 minutes and add zucchini. Continue to cook, stirring occasionally, until zucchini softens slightly (about 5 more minutes). Add cabbage, garlic, and ginger. Cook, tossing frequently until the cabbage starts to wilt (about 2 more minutes). Add browned pork and hoisin sauce, cook for one more minute.

Heat oil in deep fat fryer or large dutch oven to 350 degrees. Fill each tortilla with the stir-fry mixture, tightly roll up (securing with toothpicks, if necessary), and deep fry, 2 at a time, for 3-5 minutes, or until golden brown. Drain on a wire rack

2 comments:

mclement said...

I know it would take a little more effort, but I think it would add a lot to your blog if you were to add at least one photo of the completed dish of the recipe that you are sharing. Nothing gets the salivary glands going like photos of food!

Jake Walkenhorst said...

You're absolutely right. I've actually planned on doing that - the only problem is that I need to remember to actually take the picture before I dig in!