Pork Burritos
Courtesy of Every Day with Rachael Ray
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 1 Tbsp. vegetable oil
* 6 oz. shiitake mushrooms, stems discarded and caps sliced
* 1 head baby bok choy (about 1 lb.), shredded
* 3 Tbsp. soy sauce
* 1 lb. ground pork
* 1/2 c. sour cream
* 2 tsp. Thai garlic chili sauce
* 4 (10-in.) flour tortillas
* 2 c. cooked MinuteŽ White Rice
* 4 tsp. sesame oil
* 6 oz. shiitake mushrooms, stems discarded and caps sliced
* 1 head baby bok choy (about 1 lb.), shredded
* 3 Tbsp. soy sauce
* 1 lb. ground pork
* 1/2 c. sour cream
* 2 tsp. Thai garlic chili sauce
* 4 (10-in.) flour tortillas
* 2 c. cooked MinuteŽ White Rice
* 4 tsp. sesame oil
What to do:
1. In a large skillet, heat the oil over medium heat. Add the shiitakes and cook, stirring, until tender, 4 to 5 min. Add the bok choy and 2 Tbsp. soy sauce and cook, turning, until wilted, about 2 min. Transfer to a medium bowl.
2. Add the pork to the skillet and cook over medium-high heat, breaking up the meat, until no longer pink. Stir in the remaining 1 Tbsp. soy sauce, then the reserved bok choy mixture; keep warm over low heat.
3. In a small bowl, combine the sour cream and chili sauce. In another skillet over medium-low heat, warm a tortilla just until hot, about 30 sec. per side. Transfer to a plate and slather with 2 Tbsp. of the sour cream mixture. Spoon 1/2 c. rice down the center. Top with one-quarter of the bok choy mixture, drizzle 1 tsp. sesame oil on top and then fold burrito-style. Repeat with the remaining tortillas and fillings. To serve, cut each burrito in half.
Tip: Use spinach in place of the baby bok choy.
2. Add the pork to the skillet and cook over medium-high heat, breaking up the meat, until no longer pink. Stir in the remaining 1 Tbsp. soy sauce, then the reserved bok choy mixture; keep warm over low heat.
3. In a small bowl, combine the sour cream and chili sauce. In another skillet over medium-low heat, warm a tortilla just until hot, about 30 sec. per side. Transfer to a plate and slather with 2 Tbsp. of the sour cream mixture. Spoon 1/2 c. rice down the center. Top with one-quarter of the bok choy mixture, drizzle 1 tsp. sesame oil on top and then fold burrito-style. Repeat with the remaining tortillas and fillings. To serve, cut each burrito in half.
Tip: Use spinach in place of the baby bok choy.