INGREDIENTS

1. For the Pork

2. 1teaspoontoasted sesame oil
3. 1tablespoon peeled mincedginger
4. 1lbground lean pork(95 percent lean)
5. 2tablespoons chinesechili-garlic sauce
6. 2tablespoonshoisin sauce
7. 1tablespoontoasted sesame seeds

8. For the Nachos

9. 4-5ouncescorn tortilla chips
10. 2cups shreddedmuenster cheese or mildcheese, of your choice
11. 2cupsnapa cabbage leaves, very finely sliced
12. 4teaspoonsrice vinegar
13. 1green onion, chopped(or as much as desired)

DIRECTIONS

1. Make the Firecracker Pork: Heat the sesame oil over medium heat in a large saute pan or wok.
2. Stir-fry the ginger until it starts to soften, approximately one minute; raise the heat to high.
3. Break up the ground pork into chunks and place in pan.
4. Stir in chili garlic sauce and the hoisin sauce.
5. Continue to cook, stirring and breaking up the pork.
6. Add the sesame seeds.
7. Cook until the pork is dry on the outer surface and the juices have started to evaporate, so the chips don’t get soggy.
8. (The pork mixture can be fried up to a day in advance and refrigerated).
9. Preheat the oven to 475F.
10. Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter.
11. Sprinkle on the cheese and then the pork mixture.
12. Bake the nachos for 4 to 6 minutes until the cheese is bubbly.
13. While the nachos are in the oven, toss the cabbage with the rice vinegar.
14. Serve with green onion and the seasoned cabbage sprinkled on top.