Moo Shu Pork Pockets

Recipe Ingredients

1 lb	454g / 16oz	Ground pork
2 cups	474ml	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	59ml	Aged tamari soy sauce
1 tablespoon	15ml	Wok or vegetable oil
		= (1 turn around the pan in a slow
		Drizzle)
6		Flour tortillas - (12" dia) (large)
1 cup	237ml	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)

Recipe Instructions

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A09) - from the TV FOOD NETWORK

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