HelloFresh
topBanner
Moo Shu Pork Tacos

Moo Shu Pork Tacos

with Stir-Fried Veggies and Sriracha Mayo

Read more

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.

Tags:Family
Allergens:Sesame/SésameMustard/MoutardeSoy/SojaWheat/BléSulphites/SulfiteEgg/Oeuf

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

227 g

White Mushrooms

2 unit

Green Onions

56 g

Radish, sliced

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

1 tbsp

Moo Shu Spice Blend

113 g

Red Cabbage, shredded

¼ cup

Hoisin-Soy Sauce Blend

(ContainsSesame/Sésame, Mustard/Moutarde, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Sulphites/Sulfite, Egg/Oeuf)

1 tsp

Sriracha

(ContainsSulphites/Sulfite)

6 unit

Flour Tortillas

(ContainsWheat/Blé)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber4 g
Protein37 g
Cholesterol85 mg
Sodium1250 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

While pork mixture cooks, stir together mayo and 1/2 tsp sriracha in a small bowl. (NOTE: Reference Heat Guide in Start Strong).

5

Wrap tortillas in paper towels. Microwave, until warm and flexible, 1 min.

6

Divide pork mixture between tortillas. Top with radishes and remaining green onions. Dollop with sriracha mayo.