Moo Shu Pork Patty Pockets Recipes

CHICKEN OR LAMB PATTY POCKETS

Chicken or Lamb Patty Pockets image

Provided by Rachael Ray : Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Handful cilantro leaves
Handful mint leaves
Handful basil leaves
1 cup Greek style plain yogurt
1 tablespoon cumin, a palm full
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 pita pockets
1 cup mango chutney
8 leaves tender lettuce
Spiced exotic chips (recommended: Taro root chips)

Steps:

Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

MOO SHU PORK POCKETS

Moo Shu Pork Pockets image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

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
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

Steps:

Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each 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. Serve pockets with jasmine rice sundaes and cucumber salad.
Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". 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.
Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

KELLY'S MOO SHU PORK (OR BEEF) POCKETS

Kelly's Moo Shu Pork (Or Beef) Pockets image

This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company or football parties!

Provided by Wildflour

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb raw ground pork, can sub ground beef (not sausage)
1 (16 ounce) package shredded cabbage, with the carrots bits in it remove 1 1/2 cups and chop smaller
2 minced garlic cloves (I use the jarred kind already minced)
8 gingersnap cookies, crushed to crumbs (place in ziplock baggie and crush with rolling pin, or in blender or food processor)
1/4 cup soy sauce
1 tablespoon sliced green onion
1 dash cayenne (I like it in there) (optional)
1 tablespoon vegetable oil (if you have it) or 1 tablespoon wok oil (if you have it)
6 large tortillas
hoisin sauce (comes in a little jar by the chinese stuff)
2 cups shredded lettuce

Steps:

In large bowl, combine pork, 1 1/2 cups of cabbage, 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 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired.
Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to thinly coat whole tortilla.
Place a small handful of lettuce 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 through non-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.

EASY MOO SHU PORK (OR BEEF) POCKETS

Easy Moo Shu Pork (or Beef) Pockets image

This is my version of Rachael Ray's from the Food Network Channel. I adjusted it to my own taste and availability of ingredients. They are AWESOME! Easy to make and even better the next day! Fantastic for company to football parties! (Old photo by me)

Provided by Kelly Williams @WildfloursCottageKitchen

Categories Beef

Number Of Ingredients 10

Ingredients

1 lb. - raw ground pork (not sausage), can sub ground beef but better with pork
1 (16 oz.) - bag shredded cole slaw mix
2 - garlic cloves, minced, can use the jarred kind
8 - gingersnap cookies, crushed to fine crumb
1/4 cup - soy sauce, low sodium
1 Tbl. - finely sliced green onion
1 dash - cayenne
1 Tbl. - vegetable or wok oil
6 - large flour tortillas, burrito-sized
- hoisin sauce, i only use kikkoman (others i've tried ended up in the garbage)

Steps:

In 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.
*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.