Moo Shu Pork Pockets

By á-174942

Ingredients

• TOPPINGS:
• 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
• 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)

Details

Servings 4

Preparation

Step 1

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.