Meal Kit
with shiitake mushrooms and ginger slaw
Prep & Cook Time:25-35 min.
Difficulty Level:Easy
Spice Level:Not Spicy
Cook Within:6 days
Contains:Wheat, Soy
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
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Seared pork and baby bok choy seasoned with ginger and teriyaki glaze wrapped in a warm flour tortilla. Times two. That's right. Two big hand-held beauties filled with Moo Shu goodness, just for you. But wait, there's more! Ginger slaw served on the side for a crispy, tangy, counterpoint to rich pork. Let's do this.
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- 14oz.Pork Tenderloin
- 3Heads of Baby Bok Choy
- 5fl. oz.Teriyaki Glaze
- 5oz.Slaw Mix
- 3½oz.Shiitake Mushrooms
- 3oz.Shredded Red Cabbage
- 2Green Onions
- ¾fl. oz.Seasoned Rice Vinegar
- 1Tbsp.Chopped Ginger
- 4Large Flour Tortillas
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)n3vVBB3e
Calories
540Carbohydrates
99gNet Carbs
92gFat
15gProtein
58gSodium
3020mg
- Olive Oil
- Salt
- Pepper
- 2Mixing Bowls
- 1Medium Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients and Make Slaw
Trim and thinly slice green onions on an angle. Trim ends from baby bok choy. Slice bok choy into 1/4” strips. Stem shiitake mushrooms and cut caps into 1/4” strips. Combine slaw mix, seasoned rice vinegar, all but 2 tsp. ginger (reserve 2 tsp. for filling), and half the red cabbage in a mixing bowl. Toss to combine and season to taste with salt and pepper.
Cook the Pork
Rinse pork tenderloin, pat dry, and, on a separate cutting board, slice in half lengthwise and then into thin 1/8” strips. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat a medium pan over high heat. Working in two batches, add 1 Tbsp. olive oil, sliced pork, and spread in a single layer. Cook 4-5 minutes per batch, or until pork is seared and reaches a minimum internal temperature of 145 degrees. Add 1 tsp. olive oil in between batches. Remove to a mixing bowl and set aside. Return pan to high heat (no need to wipe clean).
Cook the Vegetables
Add 2 tsp. olive oil, remaining ginger, mushrooms, and bok choy to pan and cook until mushrooms are browned and bok choy is crisp-tender, about 3-4 minutes. Remove from heat and add to bowl with cooked pork. Add green onions (reserving a pinch for garnish), 2 Tbsp. teriyaki glaze, remaining red cabbage, and mix. Season to taste with salt and pepper. Wipe pan clean.
Prepare the Wraps
Bring pan used to cook pork and veggies to medium heat. Add tortillas individually and heat for 15-20 seconds per side. Alternatively, stack tortillas on a plate, cover with a moist paper towel, and heat in a microwave until pliable, about 30 seconds. Lay tortillas on counter and spread 2 tsp. teriyaki glaze in center. Divide pork mixture between tortillas, placing mixture in a centered rectangle, short side against the top.
Roll the Wraps
Fold bottom half of tortilla up to make the "floor" of an open-ended wrap. Tightly roll one side of tortilla over to other side, firmly encasing mixture in a cylinder. You may need to wiggle filling around a little or try it a couple of times to get the hang of it.
Plate the Dish
Place wraps on a plate and garnish with reserved green onions. Serve remaining teriyaki glaze and slaw on the side.
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