MOO SHU PORK POCKETS1 pound ground pork 2 cups shredded cabbage (half of a 16-ounce packaged coleslaw mix) A few pinches ground cayenne pepper 2 cloves garlic, minced 8 gingersnaps, ground in food processor 1/4 cup aged tamari soy sauce 1 tablespoon canola oil 6 large (12-inch) flour tortillas 1 cup hoisin sauce TOPPINGS:Shredded vegetables such as cabbage and carrots Fresh bean sprouts Thinly sliced scallions Wash hands. Combine the pork, cabbage, cayenne, garlic, ground gingersnaps and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add oil to pan. Cook patties 7 minutes on each side. Heat tortillas in a nonstick pan 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 vegetables in center of tortilla and top with cooked pork patty. Fold the tortilla up on all 4 sides and wrap "burger" in a square package. Invert pork pocket and cut on diagonal. Yields 6 servings Source: Rachael Ray
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