Moo Shu Pork Pockets

Moo Shu Pork Pockets
Moo Shu Pork Pockets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound ground pork

  • 2

    cups shredded cabbage (half of 16-oz package cole slaw mix)

  • A few pinches ground cayenne pepper

  • 2

    garlic cloves minced

  • 8

    gingersnap cookies ground in

  • a food processor 1/4 cup aged tamari soy sauce

  • 1

    tablespoon wok or vegetable oil (1 turn around the pan in a slow drizzle)

  • 6

    large flour tortillas - (12" dia)

  • 1

    cup hoisin sauce

  • TOPPINGS:

  • Shred up a pile of your

  • favorite raw vegetables (or 2 cups shredded cabbage, shredded carrots, fresh bean sprouts, thinly-sliced scallions)

  • SERVING SUGGESTIONS:

  • Jasmine Rice Sundaes (see recipe)

  • Asian Cucumber Salad (see recipe)

Directions

Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with Jasmine Rice Sundaes and Asian Cucumber Salad. This recipe yields 4 servings.

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