Moo Shu Pork Pockets

  • Level: Intermediate
  • Total: 39 min
  • Prep: 25 min
  • Cook: 14 min
  • Yield: 4 to 6 servings
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Ingredients

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

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

Directions

  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.
  2. 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:

  1. 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:

  1. 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.
  2. 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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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

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