Mu Shu Pork Pockets

I don't really like Rachael Ray. There, I've said it. She's okay and occasionally has a show I'll watch, but I find a lot of her recipes to be weird. And her personality really grates on me if I watch her show. I used to like her, not sure when that all changed. I have quite a few of her cookbooks, but all of them except her first one are in a pile to get rid of because I just never use them and need the space on my cookbook shelf.

That being said, this is one of her recipes that I really, really like. I don't remember when the first time was I made this, but the husband and I love mu shu and this is a great, easy way to make it at home. He's been asking for it for weeks now, but I didn't want to buy the stuff for it because ground pork was never on sale. Finally this week I figured I'd make it regardless because he's been so patiently waiting and I'm such a good wife. ;) No, I really like this, too, so I was glad when he suggested it.

Moo Shu Pork Pockets
1-1/2 pound ground pork
1 can sliced water chestnuts, chopped
2 cloves garlic, minced
12 gingersnap cookies, ground in food processor
2 Tbsp soy sauce
1 egg
1 cup hoisin sauce
6 large (12-inch) flour tortillas

Toppings:
Shred up a pile of your favorite raw vegetables or
2 cups shredded cabbage
Shredded carrots
Fresh bean sprouts
Thinly sliced scallions

Combine the pork and next five ingredients in a bowl. Form mixture into patties. Heat a large, nonstick skillet or grill pan over medium high heat. Grill patties approximately five minutes per side.

Heat tortillas on a nonstick surface 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 veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal.

*****

I'm not sure what all I have for the "toppings" but I think I'll do some green onions, carrots, and maybe some cilantro if I have it. I think we'll have some type of frozen vegetable on the side with this, but I'm not sure what yet. I'm really excited for dinner tonight--according to the blog we haven't had this since July. Dinner can't get here soon enough!