Moo Shu Pork Pockets

• 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
• 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, recipe follows
• Cucumber salad, recipe follows
• Cooked jasmine rice
• Water
• Salt
• Duck sauce
• Toasted sesame seeds
• 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

1. Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl.
2. Form mixture into patties.
3. Heat a large, nonstick skillet over medium high heat.
4. Add wok or vegetable oil to the pan.
5. Cook patties 7 minutes on each side.
6. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side.
7. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge.
8. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty.
9. Fold the tortilla up on all four sides and wrap burger in a square package.
10. Invert pork pocket and cut on diagonal.
11. Serve pockets with jasmine rice sundaes and cucumber salad.
12. Scoop prepared jasmine rice onto dinner plates using an ice cream scoop.
13. Top with duck sauce and toasted sesame seed "sprinkles".
14. 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.
15. Spread cucumber slices in a thin layer on double-ply paper towels.
16. Roll paper towels up to squeeze water from sliced cucumbers.
17. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
18. Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute.
19. Pour the dressing over the cucumbers, toss, and serve.

ground pork, cabbage, ground cayenne pepper, garlic, cookies, aged tamari, vegetable oil, flour tortillas, hoisin sauce, vegetables, cabbage, carrots, fresh bean sprouts, scallions, jasmine, cucumber salad, jasmine rice, water, salt, sauce, sesame seeds, cucumber, red bell pepper, rice wine vinegar, sugar, soy sauce

Taken from www.foodnetwork.com/recipes/rachael-ray/moo-shu-pork-pockets-recipe.html (may not work)