Portion Size: 1 1/2  cups over 1 tortilla

Ingredients:     Yields: 8 servings

Ingredients	Notes:
2 ½ lbs. boneless pork chops	Trim all visible fat, cut into thin narrow strips. Or sub with boneless skin less chicken cut into thin strips.
1 cup plum jam
2 Tablespoons cornstarch
1 teaspoon ground ginger
¼ cup lite soy sauce
1 teaspoon dry mustard
½ teaspoon garlic powder
¼ cup red wine vinegar
1 Tablespoon oil
8 (10 inch) flour tortillas
8 cups coleslaw blend

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Partially freeze meat. Thinly slice across the grain into thin bite size strips.
2	In a small bowl combine, jam, cornstarch, ginger, dry mustard, garlic powder, soy sauce and vinegar. Mix well. Set aside
3	Heat large skillet over high heat. Add cooking oil.
4	Add half the pork and cook for 2 to 3 minutes or till no pink remains. Remove from skillet and repeat with remaining pork.	Cook until internal temperature reaches 145° F for 15 seconds. If using chicken cook until internal temperature reaches 165°F for 15 seconds.
5	Return all meat to skillet. Push from the center of the skillet. Stir sauce and pour into center of skillet.
6	Cook and stir till thickened and bubbly. Add coleslaw blend and cook until coleslaw is crisp tender
7	Heat tortillas according to package directions. Spoon mixture evenly down center of each warm tortilla