Moo Shu Pork Pockets Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
755
FAT
117%
CHOL
41%
SOD
144%

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Ingredients for 4 servings

2 cups shredded cabbage

2 rounded teaspoons sugar

A few pinches ground cayenne pepper

2 cloves garlic, minced

6 large (12-inch) flour tortillas

Cucumber salad, recipe follows

1/4 cup aged tamari soy sauce

Jasmine Rice Sundaes, recipe follows

Fresh bean sprouts

1 tablespoon soy sauce

Water

Duck sauce

2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix)

Cooked jasmine rice

1 cup hoisin sauce

8 gingersnap cookies, ground in food processor

Thinly sliced scallions

Shred up a pile of your favorite raw vegetables or

1 pound ground pork

Salt

Shredded carrots

1 small red bell pepper, seeded and thinly sliced

1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced

1/4 cup rice wine vinegar or white distilled vinegar

1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil

Toasted sesame seeds

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