2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon seasoned rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
12 ounces boneless pork chops, cut into sixteen 1-inch cubes
16 white mushrooms
1 1/2 tablespoons vegetable oil
3 cups shredded coleslaw mix
4 large flour tortillas
Preheat the broiler.
In a bowl, combine the hoisin sauce, soy sauce, vinegar and sugar. Pour half of the mixture into a second bowl and stir in the cornstarch.
Thread the pork and mushrooms onto 8 skewers. Rub with 1 tablespoon oil and place on a baking sheet. Cook, turning once, for 5 minutes. Brush with the hoisin mixture without cornstarch. Cook, turning once, for 4 minutes.
In a skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat. Add the coleslaw mix and cook for 2 minutes. Stir in the hoisin-cornstarch mixture and cook, stirring, for 1 minute.
Serve with the kebabs and tortillas. (We spread more hoisin sauce on the tortillas)
NOTE: Next time I make this, I am going to cut the pork into thin strips and cook the pork and mushrooms as a stir fry, then I plan to add to the cabbage mixture. This will make it more like the restaurant way of serving. We thought the taste was great, but it was a little hard to eat the pork in the cubes!