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Moo Shu Pork Tacos

Moo Shu Pork Tacos

with Stir-Fried Veggies and Sriracha Mayo

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The original moo shu hails from northern China, where the mix of pork and veggies is typically served with 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.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

250 g

Ground Pork

227 g

White Mushrooms

2 unit

Green Onions

56 g

Radish, sliced

2 tsp

Sesame Oil


1 tbsp

Moo Shu Spice Blend

113 g

Red Cabbage, shredded

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

2 tbsp

Hoisin Sauce

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

4 tsp


(ContainsSoy/Soja, Egg/Oeuf)

1 tsp



6 unit

Flour Tortillas, 6"

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

Not included in your delivery

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories980 kcal
Fat51 g
Saturated Fat14 g
Carbohydrate90 g
Sugar14 g
Dietary Fiber7 g
Protein39 g
Cholesterol95 mg
Sodium2153 mg
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Paper Towel

In Step 4, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* Roughly chop white mushrooms into 1/4-inch pieces. Thinly slice green onions.


Heat a large non-stick pan over medium-high heat. When the pan is 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. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Stir in red cabbage, soy sauce and hoisin sauce. Cook, stirring occasionally, until cabbage wilts, 2-3 min. Season with pepper.


Meanwhile, in a small bowl, stir together mayo and 1/2 tsp sriracha. (NOTE: Reference heat guide in the Start Strong).


Wrap tortillas in paper towel. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)


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