Meal Kit
Easy Pork Moo Shu Wraps
with shiitake mushrooms and ginger slaw
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Wheat, Soy
Chef
Jimmy Madla
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.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 3 Heads of Baby Bok Choy
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5 fl. oz. Teriyaki Glaze
- 5 oz. Slaw Mix
- 3½ oz. Shiitake Mushrooms
- 3 oz. Shredded Red Cabbage
- 2 Green Onions
- ¾ fl. oz. Seasoned Rice Vinegar
- 1 Tbsp. Chopped Ginger
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4 Large Flour Tortillas
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) n3vVBB3e
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Calories540
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Carbohydrates100g
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Net Carbs92g
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Fat15g
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Protein58g
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Sodium2970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
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
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1 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.
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2 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).
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3 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.
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4 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.
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5 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.
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6 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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