Easy Pork Moo Shu Wraps

with shiitake mushrooms and ginger slaw

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

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 you!
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.

In Your Box (serves 2)

  • 2 Green Onions
  • 3 Heads of Baby Bok Choy
  • 3½ oz. Shiitake Mushrooms
  • 5 oz. Slaw Mix
  • ¾ fl. oz. Seasoned Rice Vinegar
  • 1 Tbsp. Chopped Ginger
  • 3 oz. Shredded Red Cabbage
  • 14 oz. Pork Tenderloin
  • Info
    5 fl. oz. Teriyaki Glaze
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    532
  • Carbohydrates
    98g
  • Fat
    15g
  • Protein
    57g
  • Sodium
    3271mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Pan

Before You Cook

  • 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 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.

  • 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 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).

  • 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.

  • 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.

  • 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.

  • 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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