Moo Shu Pork Pockets

Ingredients

• 2 cups cabbage shredded
• 2 cups cabbage shredded ()
• 6 servings carrots shredded
• 6 servings jasmine rice cooked
• 1  european cucumber seedless thinly sliced
• 6 servings duck sauce 
• 6 12-inch flour tortillas ()
• 6 servings bean sprouts fresh
• 2 cloves garlic minced
• 8  gingersnap cookies 
• 3 pinches a few ground cayenne pepper 
• 1 pound ground pork 
• 1 cup hoisin sauce 
• 1 small bell pepper red seeded thinly sliced
• 6 servings shred up a pile of vegetables or raw your favorite
• 6 servings salt 
• 6 servings scallions thinly sliced
• 6 servings sesame seed toasted
• 1 tablespoon soya sauce 
• 2 teaspoons sugar 
• 0.3 cup aged tamari soy sauce 
• 1 tablespoon vegetable oil (1 turn around the pan in a slow drizzle)
• 6 servings water 
• 0.3 cup white distilled vinegar 

Equipment

• bowl
• frying pan
• paper towels
• oven
• wok
• ice cream scoop

Directions

1. Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties.
2. Heat a large, nonstick skillet over medium high heat.
3. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
4. 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.
5. Serve pockets with jasmine rice sundaes and cucumber salad.
6. 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.
7. Spread cucumber slices in a thin layer on double-ply paper towels.
8. Roll paper towels up to squeeze water from sliced cucumbers.
9. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
10. Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute.
11. Pour the dressing over the cucumbers, toss, and serve.