Moo Shu Pork Tacos

Ingredients

In this adaptation of Moo Shu Pork, the traditional Chinese dish is transformed into a North American favorite by incorporating the flavors into a taco format. The original dish typically uses Mandarin pancakes as the wrapper, but in this recipe, we substitute them with soft tortillas commonly used in North American cuisine. The flavors remain true to the original, with the addition of a tangy hoisin sauce to enhance the taste and appeal to the North American palate. We alse have the original recipe for Moo Shu Pork, so you can check it out.

• 1 pound (450g) pork tenderloin, thinly sliced 1 pound (450g) pork tenderloin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 cups (200g) cabbage, thinly sliced 2 cups (200g) cabbage, thinly sliced
• 1 cup (120g) carrots, julienned 1 cup (120g) carrots, julienned
• 1 cup (100g) mushrooms, sliced 1 cup (100g) mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 8 small flour tortillas 8 small flour tortillas
• Hoisin sauce, for serving Hoisin sauce, for serving
• Green onions, sliced, for garnish Green onions, sliced, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the pork slices and stir-fry until cooked through. Remove the pork from the skillet and set aside.
3. 3.
   In the same skillet, add another tablespoon of vegetable oil and sauté the garlic and ginger until fragrant.
4. 4.
   Add the cabbage, carrots, and mushrooms to the skillet and stir-fry until the vegetables are tender-crisp.
5. 5.
   In a small bowl, whisk together the soy sauce, hoisin sauce, and rice vinegar. Pour the sauce over the vegetables and stir to coat evenly.
6. 6.
   Return the cooked pork to the skillet and toss with the vegetables and sauce until well combined.
7. 7.
   Warm the tortillas in a dry skillet or microwave.
8. 8.
   To assemble the tacos, spoon the Moo Shu Pork filling onto each tortilla. Drizzle with hoisin sauce and sprinkle with sliced green onions.
9. 9.
   Serve the Moo Shu Pork Tacos warm and enjoy!

Treat your ingredients with care...

• Pork tenderloin — For tender and juicy pork, make sure to slice it thinly against the grain.
• Cabbage — Thinly slice the cabbage to ensure it cooks quickly and evenly.
• Carrots — Julienne the carrots for a nice crunch and even cooking.
• Mushrooms — Slice the mushrooms evenly to ensure they cook through.

Tips & Tricks

• If you prefer a spicier flavor, add a dash of sriracha or red pepper flakes to the sauce.
• Customize your tacos by adding your favorite toppings such as sliced avocado, cilantro, or shredded cheese.
• For a healthier option, use whole wheat tortillas or lettuce wraps instead of flour tortillas.
• Make sure to warm the tortillas before assembling the tacos to enhance their flavor and texture.
• Leftover Moo Shu Pork filling can be stored in the refrigerator for up to 3 days and used for other dishes like fried rice or noodle stir-fry.

Serving advice

Serve the Moo Shu Pork Tacos with a side of steamed rice or a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the Moo Shu Pork Tacos on a platter, garnish with additional sliced green onions, and drizzle with hoisin sauce for an appetizing presentation.