This weeknight-ready version of moo shu pork has all of the flavors you love about the slow-cooked Chinese pork but hurries things along with ground pork and a skillet. The traditional tortilla-like pancakes are replaced with mini taco bowls so you can double down on making them for dinner or for party food.MORE+LESS-
cup finely chopped onion
cloves garlic, finely chopped
teaspoon ground ginger
tablespoon packed brown sugar
tablespoon hoisin sauce
teaspoon natural rice vinegar
teaspoon chile garlic sauce
package Old El Paso™ Mini Taco Bowls™ soft flour tortillas (12 bowls)
cup shredded green cabbage
cup thinly sliced green onions
cup finely chopped fresh cilantro leaves
In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork and onion; cook 7 to 9 minutes, stirring frequently, until pork is no longer pink.
Stir in garlic and ginger; stir in brown sugar, hoisin sauce, soy sauce, vinegar and chile garlic sauce.
Meanwhile, heat bowls as directed on package. Divide cabbage and carrot among bowls. Divide pork mixture among bowls. Top with green onion and cilantro. Serve with lime wedges and additional hoisin sauce, if desired.
- Slice green onions on the bias for a sleek, modern look.
- Save some time by purchasing preshredded, bagged green cabbage.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.