All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
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 ¼” strips. Stem shiitake mushrooms and cut caps into ¼” 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 ½ tsp. salt and ¼ 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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