with Stir-Fried Veggies and Hoisin Mayo
The original moo shu hails from northern China, where the mix of pork and veggies is typically served with thin, flat wheat wrappers. So it didn’t seem to be too much of a stretch to us to taco-ify the recipe, using warm flour tortillas to swaddle the savory stir-fry. The hoisin mayo, however, is a border-hopping, decidedly non-traditional addition that delivers an addictive combo of sweet and creamy.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.