4 tsp dark sesame oil
2 tsp grated peeled fresh ginger
1/2 tsp salt
1/4 tsp ground red pepper
4 garlic cloves, minced
8 moo shu shells
1/4-1/2 cup hoisin sauce
Trim fat off pork and cut into strips. Combine pork and next 5 ingredients in large ziplock baggie; seal and shake well to coat pork. Marinate in fridge for 20 minutes. Warm moo shu shells according to package directions. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork mixture and stir fry 5 minutes or until done. Divide pork mixture evenly among shells. Drizzle hoisin over pork mixture and roll up.
To Freeze: Prepare pork in marinade and freeze. Have moo shu shells and hoisin on hand for serving day.
To Serve: Thaw pork mixture. Following remaining recipe directions.