Moo Shu Pork Tacos
with Stir-Fried Veggies and Sriracha Mayo
The original moo shu hails from northern China, where pork and veggies are typically served inside flat wheat pancakes. It seemed only natural for us to taco-ify the recipe, using warm flour tortillas to swaddle the savoury stir-fry. The sriracha mayo, however, is a border-hopping, decidedly non-traditional addition that delivers an addictive combo of spicy and creamy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Moo Shu Spice Blend
(Contains Wheat, Soy)
Red Cabbage, shredded
Hoisin-Soy Sauce Blend
(Contains Mustard, Sesame, Soy, Sulphites, Wheat)
(Contains Egg, Sulphites, Mustard)
Before starting, wash and dry all produce.Heat Guide for Step 4 (dbl each measurement for 4 ppll): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut mushrooms into 1/4-inch pieces. Thinly slice green onions.
Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then white mushrooms and half the green onions. Cook, stirring occasionally, until mushrooms soften, 3-4 min.
Add pork and Moo Shu spice blend to the pan with mushrooms. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Stir in cabbage and hoisin-soy sauce blend. Cook, stirring occasionally, until cabbage wilts, 2-3 min. Season with pepper.
While pork mixture cooks, stir together mayo and 1/2 tsp sriracha in a small bowl. (NOTE: Reference Heat Guide in Start Strong).
Wrap tortillas in paper towels. Microwave, until warm and flexible, 1 min.
Divide pork mixture between tortillas. Top with radishes and remaining green onions. Dollop with sriracha mayo.