Moo Shu Pork Tacos with Stir-Fried Veggies and Sriracha Mayo
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.
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- 250 gr ground pork
- 227 gr white mushrooms
- 2 green onions
- 56 gr radish, sliced
- 1 tbsp sesame oil
- 1 tbsp moo shu spice blend
- 113 gr red cabbage, shredded
- 0.25 cups hoisin-soy sauce blend
- 2 tbsp mayonnaise
- 1 tsp sriracha
- 6 flour tortillas
- 500 gr ground pork
- 454 gr white mushrooms
- 4 green onions
- 113 gr radish, sliced
- 2 tbsp sesame oil
- 2 tbsp moo shu spice blend
- 227 gr red cabbage, shredded
- 0.5 cups hoisin-soy sauce blend
- 2 tbsp mayonnaise
- 1 tsp sriracha
- 12 flour tortillas
Instructions
- 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 and hoisin-soy sauce blend. 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.