The original moo shu hails from northern China, where the mix of pork and veggies is typically served with thin, flat wheat wrappers. So it didn’t seem to be too much of a stretch to us to taco-ify the recipe, using warm flour tortillas to swaddle the savory stir-fry. The hoisin mayo, however, is a border-hopping, decidedly non-traditional addition that delivers an addictive combo of sweet and creamy.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shredded Red Cabbage
Hoisin Sauce Jar(ContainsSoy)
Baby Portobello Mushrooms
Soy Sauce(ContainsSoy, Wheat)
Moo Shu Spice Blend
Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Thinly slice radishes. Trim, then finely chop mushrooms.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, mushrooms, and cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes.
Add pork and moo shu spice blend to pan with veggies. Season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook until no longer pink, about 4 minutes. Stir in soy sauce. Set aside until rest of meal is ready.
In a small bowl, combine mayonnaise, 1 TBSP hoisin sauce (we sent more), and 1 tsp water. Stir until smooth, adding more water as needed to achieve a drizzly consistency.
Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees
Divide pork and veggie mixture between tortillas. Drizzle hoisin mayo over each and sprinkle with scallion greens and radishes.