Moo Shu Pork Tacos
with Stir-Fried Veggies and Hoisin Mayo
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-fy the recipe, using warm flour tortillas to swaddle the savory ingredients. The hoisin mayo, however, is a border-hopping, decidedly nontraditional addition that delivers an addictive combo of sweet and creamy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
3 unit
Radishes
4 ounce
Mushrooms
4 ounce
Shredded Red Cabbage
10 ounce
Ground Pork
1 teaspoon
Moo Shu Spice Blend
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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, breaking up meat into pieces. Season with salt and pepper. Cook until pork is no longer pink, about 4 minutes. Stir in soy sauce. Remove from heat and set aside.
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 4 tortillas (we sent more) 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. Top with radishes, drizzle hoisin mayo over each, and sprinkle with scallion greens.
