I have been making a lot of Rachael Ray meals lately and this (via Jeff's mom) has become one of my favorites. It is simple, delicious, fresh and hearty at the same time, sweet, spicy, crunchy! It does not look as good in a photo (the picture quality reminds me of those polaroid shots in a Chinese restaurant window or menu), but these are super yummy. Enjoy!Moo Shu Pork Pockets
1-1 1/2 lbs ground pork
1 can water chestnuts, chopped
2 cloves garlic, minced
1/4 tsp cayenne pepper
12 ginger snap cookies (about 3/4 cub, the hard ones, mashed into crumbs)
2 tbsp soy sauce
1 egg
hoisin sauce
1 pkg fresh bean sprouts
1 bunch green onions, sliced
1 carrot, grated
fresh cilantro
flour tortillas
Combine pork and next 6 ingredients, form into 8-9 patties. Heat pan. Grill 4 patties as a time about 4 minutes on each side. Heat tortillas on a skillet until just a little crisp about 30 seconds on each side. To assemble, put a tbsp of hoisin sauce in the middle of the tortilla. Pile on the sprouts, green onion, carrot, and cilantro. Add patty, wrap the tortilla around forming a square. Great for leftovers, too!
1-1 1/2 lbs ground pork
1 can water chestnuts, chopped
2 cloves garlic, minced
1/4 tsp cayenne pepper
12 ginger snap cookies (about 3/4 cub, the hard ones, mashed into crumbs)
2 tbsp soy sauce
1 egg
hoisin sauce
1 pkg fresh bean sprouts
1 bunch green onions, sliced
1 carrot, grated
fresh cilantro
flour tortillas
Combine pork and next 6 ingredients, form into 8-9 patties. Heat pan. Grill 4 patties as a time about 4 minutes on each side. Heat tortillas on a skillet until just a little crisp about 30 seconds on each side. To assemble, put a tbsp of hoisin sauce in the middle of the tortilla. Pile on the sprouts, green onion, carrot, and cilantro. Add patty, wrap the tortilla around forming a square. Great for leftovers, too!
No comments:
Post a Comment