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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.


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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

227 g

White Mushrooms

2 unit

Green Onions

56 g

Radish, sliced

1 tbsp

Sesame Oil


1 tbsp

Moo Shu Spice Blend

113 g

Red Cabbage, shredded

2 tbsp

Soy Sauce

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

2 tbsp

Hoisin-Soy Sauce Blend

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

2 tbsp


(ContainsSulphites/Sulfite, Mustard/Moutarde, Egg/Oeuf)

1 tsp



6 unit

Flour Tortillas

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2929 kJ
Calories700 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber4 g
Protein36 g
Cholesterol85 mg
Sodium980 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Instructionsarrow up iconarrow up icon
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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, soy sauce and hoisin sauce. 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.