Moo Shu Pork Tacos

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Shake up Taco Tuesday with Asian-inspired Moo Shu Pork Tacos. Featuring a stir-fried pork, egg and veggie moo shu filling served on Dempster's® Original Medium Tortillas, it's a new take on a family favourite. Try it once and this savoury dish is sure to become a taco-night regular

Dinner

Asian Flavours

Tortilla

Ingredients

Taco:

1 Package Dempster's® Original Medium Tortillas
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
1/2 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
1/2 Small head napa cabbage, thinly sliced
1 cup (250 mL) Bamboo shoots, julienned

SAUCE:

1/4 cup (60 mL) Hoisin sauce
1/4 cup (60 mL) Rice vinegar
2 tbsp (30 mL) Soy sauce

Directions

Combine pork, 2 tbsp (30 mL) of 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 the remaining oil in a large skillet. Add marinated pork mixture and stir fry for 2-3 minutes, add ginger, garlic, mushrooms, remaining carrot, cabbage and bamboo shoots. Stir fry for 3-4 minutes or until vegetables are tender and crisp, and the 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.