Moo Shu Pork Patty Pockets |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from Rachael Ray's 30-minute meals. To decrease the preparation time even further, grill the patties for 7 minutes on a George Foreman grill and microwave the tortillas for 25 seconds to heat them. Ingredients:
1 lb ground pork |
2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix) |
1 dash ground cayenne pepper |
2 cloves garlic, minced |
8 gingersnap cookies, finely ground |
1/4 cup tamari or 1/4 cup soy sauce |
1 tablespoon vegetable oil |
6 12-inch flour tortillas |
1 cup hoisin sauce |
2 cups shredded cabbage |
shredded carrot |
fresh bean sprout |
thinly sliced scallions or your favorite raw vegetables, shredded |
Directions:
1. Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl and form mixture into patties.
2. Heat a large, nonstick skillet over medium high heat and add vegetable oil to the pan.
3. Cook the pork patties 7 minutes on each side.
4. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side.
5. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge.
6. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty.
7. Fold the tortilla up on all four sides and wrap burger in a square package.
8. Invert pork pocket and cut on diagonal.
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