Ingredients: |
Ingredients:
1 pound lean ground pork
1 small onion, chopped
¼ cup fine dry bread crumbs
1 egg
½ cup finely chopped water chestnuts, jicama, or celery (we used celery)
1 clove garlic, minced or pressed
2 tablespoons soy sauce
½ teaspoon ground ginger
½ to ¾ cup hoisin sauce (topping)
¾ to 1 cup green onion, cut into matchstick-size pieces (topping)
About 1 cup bean sprouts (topping)
Fresh coriander (cilantro or Chinese parsley) sprigs (optional) (topping)
8 flour tortillas, 6 to 8 inches in diameter
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Directions: |
Directions:In a bowl, combine pork, onion, crumbs, egg, water chestnuts (or jicama or celery), garlic, soy sauce and ginger. Shape into 8 logs, each about 3 inches long.
To cook, place the pork logs on a grill 4 to 6 inches above a solid bed of glowing coals. Grill, turning to brown evenly, for 12 to 14 minutes total or until meat in center is no longer pink when slashed. Place foil-wrapped tortillas at edge of grill; turn over often to heat evenly. (Note: the recipe says to lightly moisten both sides of tortillas with water; stack tortillas and wrap in heavy foil but I think we skipped this step since we only grilled a couple of tortillas).
To serve, spread some hoisin sauce on a tortilla. Place a pork log near lower edge and top with some onion, bean sprouts and coriander. Fold edge of tortilla over filling; fold in sides and roll up to enclose meat and vegetables. |
This recipe for Mu Shu Bugers is from