Easy Moo Shu Pork (or Beef) Pockets
(Old photo by me)
- 1 lb.
- raw ground pork (not sausage), can sub ground beef but better with pork
- 1 (16 oz.)
- bag shredded cole slaw mix
- garlic cloves, minced, can use the jarred kind
- gingersnap cookies, crushed to fine crumb
- 1/4 cup
- soy sauce, low sodium
- 1 Tbl.
- finely sliced green onion
- 1 dash
- 1 Tbl.
- vegetable or wok oil
- large flour tortillas, burrito-sized
- hoisin sauce, i only use kikkoman (others i've tried ended up in the garbage)
How to Make Easy Moo Shu Pork (or Beef) Pockets
- 1In large bowl, combine pork, 1 1/2 cups of cabbage (chop a little smaller), garlic, gingersnap crumbs, soy sauce, scallions and cayenne. Mix well with your hands. Form into 6 small, thick patties. In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides. While patties are cooking, mix about 2 1/2 cups cabbage mix and a bit more sliced green onions. Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to THINLY coat whole tortilla clear to edges. Place a small handful of cabbage mixture in center of each tortilla. Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice "package". Place seam-side down, continue til all are wrapped. Slice in half with SHARP knife going down across folded side and serve with white or fried rice!
These are to DIE for, and even better the next day!
Only assemble what is going to be eaten, reheat patties the next day for leftovers.
- 2*If you don't see any ground pork in the meat case, just pick out a package of boneless pork loin chops and ask the meat man/butcher to grind it for you. They are always happy to do so.