After making one of my usual stir-fries last week, my husband suggested I use the leftovers in a burrito. Say what?!? It's like a light bulb went off in my head, and I couldn't wait till lunchtime the next day to try the leftover delight. Influenced by food heroes like L.A.'s Kogi and Phoenix's Chino Bandino, Asian-Mexican food is becoming more well-known as a great combination of textures. So it makes for a great option to try at home as almost any stir-fry can turn into instant filling for a healthy, tasty Asian-influenced burrito or taco.

You'll need:
{makes 4 servings}
-vegetable oil

-one pound of pork {pre-sliced in thin strips or you can cut into strips yourself}

-one diced shallot
-sriracha

-bottled black pepper sauce

-bok choy {2 large or 4 small – chopped into 1" pieces}

-pickled carrots & radishes {the kind used in banh mi. available pre-packaged at Asian grocery stores}

-jasmine rice and/or flour tortillas

Stir-fry the shallots over medium-high heat in a tablespoon of vegetable oil until almost cooked. Add pork and continue to stir until almost cooked. Then add enough black pepper sauce to lightly coat the mixture. Add the bok choy. Finish with a tad more sauce if needed and a squeeze of sriracha for extra spice. Serve with rice or on top a flour tortilla. Garnish with pickled vegetables and an extra squeeze of sriracha if desired. The pickled vegetables offer a fresh, tangy, and crunchy offset to the peppery stir-fry. Enjoy!

{Photos by Oh Joy}