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.
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