Blacked Pork Chops w/Pineapple Salsa
Prepare oyster mushroom wraps with sautéed mushrooms, fresh vegetables, and a tangy sauce wrapped in tortillas.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Oyster Mushroom | 500 | Grams |
| Red Bell Pepper | 1 | Count |
| Carrot | 2 | Count |
| Red Onion | 1 | Count |
| Garlic | 3 | Clove |
| Soy Sauce | 3 | Tbsp |
| Sesame Oil | 2 | Tbsp |
| Lime | 1 | Count |
| Cilantro | 1 | Bunch |
| Flour Tortilla | 5 | Count |
| Avocado | 1 | Count |
| Sriracha Sauce | 2 | Tbsp |
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add sliced oyster mushrooms and cook for 5-7 minutes until they are golden brown.
- Stir in soy sauce and lime juice, and cook for another 2 minutes.
- Add sliced red bell pepper, julienned carrots, and sliced red onion to the skillet. Sauté for 3-4 minutes until vegetables are tender-crisp.
- Warm the flour tortillas in a dry skillet or microwave.
- Place a portion of the mushroom and vegetable mixture onto each tortilla.
- Top with sliced avocado, chopped cilantro, and a drizzle of sriracha sauce.
- Wrap the tortillas tightly and serve immediately.
Kitchen equipment
Large SkilletJuicer