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.
Moo Shu Spice Blend
Red Cabbage, shredded
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Hoisin Sauce(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
Flour Tortillas, 6"(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Salt and Pepper*
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.