Moo Shu Pork Pockets

Betsey Mikulec / Special to The Detroit News

  

  Recipe from Rachael Ray at foodtv.com.

  

  1 pound ground pork

  2 cups shredded cabbage (half of a 16-ounce packaged coleslaw mix)

  A few pinches ground cayenne pepper

  2 cloves garlic, minced

  8 gingersnaps, ground in food processor

  1/4 cup aged tamari soy sauce

  1 tablespoon canola oil

  6 large (12-inch) flour tortillas

  1 cup hoisin sauce

  Toppings:

  Shredded vegetables such as cabbage and carrots

  Fresh bean sprouts

  Thinly sliced scallions

  

  Wash hands. Combine the pork, cabbage, cayenne, garlic, ground gingersnaps and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add oil to pan. Cook patties 7 minutes on each side. Heat tortillas in a nonstick pan over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed vegetables in center of tortilla and top with cooked pork patty. Fold the tortilla up on all 4 sides and wrap “burger” in a square package. Invert pork pocket and cut on diagonal.

  Yields 6 servings.

  Per serving: 495 calories; 17 g fat (5 g saturated fat; 31 percent calories from fat); 61 g carbohydrate; 50 mg cholesterol; 1735 mg sodium; 24 g protein; 5 g fiber.

  If you and your kids would like to make recipes for this column, e-mail Betsey Mikulec at bmikulec@comcast.net. Betsey Mikulec is a registered dietitian at Franklin Medical Consultants in Southfield.g