This is another take-out food, re-made for the home cook. My mother-in-law sometimes orders take-out Moo Shu Pork from our local Chinese restaurant. It comes with tortillas that look almost rubber-like. The pork is generally in the form of strips, which can be packed in the tortilla, similar to a taco. This version provides a more ease for the eater. The pork is shaped into a patty, wrapped in a tortilla, and complimented with hoisin sauce and topped with some veggies. You would never know it, but the pork patty contains a special ingredient of ginger snaps too! I don’t typically go back for seconds, but I enjoyed this so much, I had two and couldn’t wait to eat the leftovers.
Moo Shu Pork Pockets
1 pound ground pork
2 cups shredded cabbage (1/2 a 16 oz package cole slaw mix)
A few pinches of cayenne pepper
2 cloves garlic, minced
8 gingersnap cookies, ground in a food processor
1/4 cup soy sauce
1 tablespoon vegetable oil
6 (12-inch) flour tortillas
1 cup hoisin sauce
2 cups shredded cabbage
Scallions, thinly sliced
Combine the pork, cabbage, cayenne pepper, garlic, gingersnaps, and soy sauce in a bowl. Form mixture into six patties. Heat a large nonstick skillet over medium high heat. Add vegetable oil to the pan. Cook patties 7 minutes per side.
Heat tortillas on a nonstick surface over high heat for 30 seconds on each sid. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed toppings in center of tortilla and top with the 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.
Source adapted from: www.foodnetwork.com/rachael-ray
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