Asian Pork Burritos

I first made this recipe back in 2010 and named it Thai style burritos.  For this experiment, I changed the seasonings a tad, added bell pepper and mushrooms and have renamed it Asian Pork Burritos.  You can certainly adjust the amount of seasonings to increase or decrease the heat level.  Sweet Harold added a tad bit of sour cream to his burritos to cool the heat somewhat.

1 pound ground pork

2 T. grated ginger

2 cloves garlic, crushed

1 small onion, thinly sliced

2 cups coleslaw mix with carrots

1 red bell pepper, seeded and thinly sliced

4 oz. white button mushrooms, chopped

1 t. olive oil

3 T. soy sauce

2 T. lime juice

2 T. honey

1 T. fish sauce

2 t. ground coriander

1 t. ground turmeric

1 t. red pepper flakes

4 10-inch flour tortillas, warmed (I used Carb Counter brand)

fresh cilantro, chopped

Heat large, non-stick skillet over high heat. Add pork, cook, crumble, and stir until pork is no longer pink about 4 - 6 minutes. Add ginger, garlic, onion, coleslaw mix, bell pepper, and mushrooms. Stir fry with pork for 3-4 minutes until vegetables are wilted. Add remaining 8 ingredients. Stir constantly to blend all ingredients well, about 1 minute.

Spoon equal portions of mixture onto warm tortillas, garnish with cilantro and roll up to encase filling. Top with sour cream if desired.