Chinese Tacos with Tomato-Ginger Salsa

from John Klemas

1 pound lean ground beef

¼ cup hoisin sauce

2 TBSP water

1 TBSP soy sauce

1/8 tsp group red pepper (cayenne)

10 taco shells

1 TBSP water

1 TBSP soy sauce

¼ cup sesame seed

2 cups shredded napa (Chinese) cabbage

¾ cup shredded carrot

Tomato Ginger Salsa

1 cup finely chopped tomato

1 TBSP chopped fresh cilantro

1 tsp finely chopped ginger root

Prepare Tomato Ginger salsa

Cook ground beef until brown, drain.  Stir in hoisin sauce, water, soy sauce, and red pepper.  Heat to boiling, stirring constantly.  Boil and stir 2 minutes.

Heat oven to 350.  Mix 1 TBSP water and 1 TBSP soy sauce.  Brush taco shells with mixture.  Sprinkle with sesame seed.  Place on ungreased cookie sheet.  Bake 5-7 minutes or until heated through.

Fill taco shells with beef mixture.  Top with cabbage, carrot and salsa.  Serve with plum sauce, if desired.

10 servings.