Firecracker Nachos

Firecracker Nachos
Submitted by: Janann Nicholson

1 teaspoon toasted sesame oil
1 tablespoon peeled, minced ginger
1 pound lean ground pork
2 tablespoons Chinese chile garlic sauce
2 tablespoons hoisin sauce
1 tablespoon toasted sesame seeds
4 to 5 ounces corn tortilla chips
2 cups shredded Muenster
3 ounces napa cabbage, finely shredded
3 to 4 tablespoons rice vinegar
1 green onion, chopped

In skillet, warm oil over medium heat, then stir-fry ginger until it softens, about 1 minute. Raise heat to high, add pork and crumble into bits.
Stir in chile garlic sauce and hoisin sauce and continue breaking up pork. Add sesame seeds. Cook until most of the juices have evaporated.
Preheat 475-degree oven. Arrange chips on baking sheet, sprinkle cheese over chips, then pork mixture. Bake for 4 to 6 minutes, until cheese is bubbly.
Toss cabbage with vinegar. Serve nachos with green onion and cabbage sprinkled on top.

Kate's Global Kitchen, http://www.globalgourmet.com/food/kgk/2004/0304/kgk031904.html