Moo Shu Pork Tacos

Moo Shu Pork Tacos
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4-6

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About this Recipe

Its taco night! Try something new and build yourself some Chinese inspired moo shu pork tacos.


1 lb (500 g) Pork tenderloin, halved lengthwise and thinly sliced crosswise
3 tbsp (45 mL) Soy sauce
4 tbsp (60 mL) Rice wine vinegar, divided
.25 tsp (1 mL) Pepper
2 Carrots, julienned, divided
2 cups (500 mL) Bean sprouts, divided
2 Green onions, thinly sliced
1 tsp (5 mL) Sugar
2 tbsp (30 mL) Peanut or vegetable oil, divided
4 Eggs, beaten
2 tsp (10 mL) Minced ginger root
2 Cloves garlic, minced
1 (4 oz/114 g) Package Shitake mushrooms, sliced and stems removed
.5 Small head napa cabbage, thinly sliced
1 cup (250 mL) Bamboo shoots, julienned
1 (227 g) Package Dempster’s® Original Small Tortillas
.25 cup (60 mL) Hoisin sauce
.25 cup (60 mL) Rice vinegar
2 tbsp (30 mL) Soy sauce


COMBINE pork, 2 tbsp (30 mL) each soy sauce and rice wine vinegar; add pepper in a re sealable plastic bag. Refrigerate for at least 30 minutes.

TOSS half the carrot with 1 cup (250 mL) bean sprouts, green onion and 2 tbsp (30 mL) rice wine vinegar plus 1 tsp (5 mL) sugar. Set aside to pickle.

HEAT 1 tbsp (15 mL) oil in a medium skillet. Add eggs and cook stirring occasionally for 1 2 minutes or until scrambled. Remove from heat and set aside. Heat remaining oil in a large skillet. Add marinated pork mixture and stir fry for 2 3 minutes, add ginger, garlic, and mushrooms, remaining carrot, cabbage and bamboo shoots. Stir fry for 3 4 minutes or until vegetables are tender crisp and pork has reached an internal temperature of 160°F (70°C).

COMBINE sauce ingredients. Serve Moo Shu pork mixture in tortillas. Top with crunchy pickled vegetable mixture and drizzle with sauce.


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