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
Asian flavors get delivered to you in taco form here, from the garlic sesame sauced-pork slices to the slaw flavored by spicy Sriracha. Drop some peanuts and green onions in, and you've got a south of the border but east of the Nile culinary mixtape dropping here.
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
Large Non-Stick 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
Customize It Instructions
If using steak strips or flank steak, follow same instructions as sliced pork in Steps 1 and 3, cooking until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using shrimp, pat dry. Follow same instructions as sliced pork in Step 3, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. (No need to chop shrimp.)
If using chicken breasts, pat dry and cut into 1” dice. Follow same instructions as sliced pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Coarsely chop peanuts.
Separate sliced pork into a single layer and pat dry.
Make the Slaw
In a mixing bowl, combine cabbage, mayonnaise, and Sriracha (to taste). Set aside.
Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add sliced pork, bok choy, and white parts of green onions to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Transfer sliced pork to a clean cutting board and coarsely chop.
Return pork to pan and stir in soy sauce and garlic sesame sauce until coated.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with pork mixture and topping with slaw, green portions of green onions, and peanuts. Bon appétit!
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