Moo Shu Pork Pockets

Total Time:
39 min
25 min
14 min

4 to 6 servings

  • 1 pound ground pork
  • 2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)
  • A few pinches ground cayenne pepper
  • 2 cloves garlic, minced
  • 8 gingersnap cookies, ground in food processor
  • 1/4 cup aged tamari soy sauce
  • 1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil
  • 6 large (12-inch) flour tortillas
  • 1 cup 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, recipe follows
  • Cucumber salad, recipe follows
  • Jasmine Rice Sundaes:
  • Cooked jasmine rice
  • Water
  • Salt
  • Duck sauce
  • Toasted sesame seeds
  • Asian Cucumber Salad:
  • 1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/4 cup rice wine vinegar or white distilled vinegar
  • 2 rounded teaspoons sugar
  • 1 tablespoon soy sauce
Serving suggestions:
  • 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 cucumber salad.

Jasmine Rice Sundaes:
  • Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.

Asian Cucumber Salad:
  • Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.

  • Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

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