Beeler's Ground Pork, Shaved Green Beans, Szechuan Chili Crisp (Garlic, Shallots, Avocado Oil, Scallions, Ginger, Sichuan Peppercorns, White Peppercorns, Anise, Bayleaf, Cinnamon, Tamaro, White Sugar, Toasted Sesame Seeds), Thai Basil, Cilantro, Lemon Juice, Scallions, Toasted Sesame Seeds, Texas Honey. Toasted Sesame Seeds, Crispy Shallots, Toasted Peanuts, Flour Tortillas

Contains: Wheat, Sesame & Peanuts

Moo Shu Pork Tacos
with Ginger Chili Crisp Green Bean Salad

Moo Shu Pork is a northern Chinese dish that traces back to Shandong cuisine, traditionally made with sliced pork, scrambled eggs, wood ear mushrooms, and vegetables, all stir-fried together and wrapped in thin pancakes. When it was introduced to the United States in the mid-20th century, it evolved—hoisin sauce became more prominent, and it was commonly served tableside with Mandarin-style pancakes for wrapping. Today, it’s known as a flexible, build-your-own dish that balances savory pork, soft eggs, and crisp vegetables in each bite.

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 15 - 20 minutes
Allergens: Gluten


IN THE BOX


Moo Shu Pork
Moo Shu Sauce
Ginger Chili Crisp Green Bean Salad
Flour Tortillas
Shredded Cabbage & Carrots
Whole Egg
Cilantro
Thai Basil


NEED AT HOME
Neutral Oil
Salt & Pepper

1. COOK THE PORK
Heat a large pan over medium-high heat with a little oil. Add the ground pork and cook, breaking it up, until browned and fully cooked. Season lightly with salt and pepper. Remove excess fat and set the pork aside.

2. COOK THE CABBAGE
In the same pan over medium heat, add the shredded cabbage and carrots. Cook, stirring, until just tender with a bit of char. Season with salt and pepper, then remove from the pan and set aside.

3. SCRAMBLE & FINISH
Wipe out the pan, add a touch more oil, and crack in the egg. Scramble quickly, then return the cooked pork to the pan. Add the cabbage mixture and toss everything together.
Add the Moo Shu sauce and stir until everything is evenly coated and heated through. Turn off heat and fold in the chopped Thai basil and cilantro.

4. SERVE
Warm the tortillas on a pan, plancha, or directly over a flame. Divide the Moo Shu pork evenly among the tortillas and serve with the Ginger Chili Crisp Green Bean Salad on the side.

Farmhouse Kitchen Explore >