MOO SHU PORK POCKETS

1 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