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Moo Shu Pork Tacos

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 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.

Allergens:

Sesame

•Wheat

•Soy

•Mustard

•Sulphites

•Egg

•Gluten

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

serving amount

250 g

Ground Pork

227 g

White Mushrooms

2 unit

Green Onion

56 g

Radish, sliced

1 tbsp

Sesame Oil

(Contains: Sesame)

1 tbsp

Moo Shu Spice Blend

(Contains: Wheat, Soy)

113 g

Red Cabbage, shredded

¼ cup

Hoisin-Soy Sauce Blend

(Contains: Mustard, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Mayonnaise

(Contains: Egg, Sulphites, Mustard)

1 tsp

Sriracha

(Contains: Sulphites)

6 unit

Flour Tortillas

(Contains: Gluten)

Nutrition Values

Energy (kJ)3012 kJ

Calories720 kcal

Fat39 g

Saturated Fat11 g

Carbohydrate59 g

Sugar11 g

Dietary Fiber4 g

Protein37 g

Cholesterol85 mg

Sodium1250 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

Cooking Steps

PREP

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.

COOK MUSHROOMS

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.

COOK PORK

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.

MAKE SRIRACHA MAYO

4

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

WARM TORTILLAS

5

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

FINISH AND SERVE

6

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

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