Categories: Asian
Ingredients
- 16 ounce Ground Pork
- 6 Radishes
- 8 ounce Red Cabbage
- 1 jar Hoisin Sauce Jar
- 2 jar Mayonnaise
- 8 Flour Tortilla
- 8 ounce Baby Portobello Mushrooms
- 4 Scallions
- 1 ounce Soy Sauce
- 2 teaspoon Moo Shu Spice Blend
- 2 teaspoon Vegetable Oil*
- Salt
- Pepper
Directions
-
Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Thinly slice radishes. Trim, then finely chop mushrooms.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, mushrooms, and cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes.
-
Add pork and moo shu spice blend to pan with veggies. Season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook until no longer pink, about 4 minutes. Stir in soy sauce. Set aside until rest of meal is ready.
-
In a small bowl, combine mayonnaise, 1 TBSP hoisin sauce (we sent more), and 1 tsp water. Stir until smooth, adding more water as needed to achieve a drizzly consistency.
-
Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees
-
Divide pork and veggie mixture between tortillas. Drizzle hoisin mayo over each and sprinkle with scallion greens and radishes.