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Skillet Moo Shu Pork Bowls

Prep 30 min
Total 30 min
Servings 12

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-

By Tablespoon Kitchens

July 3, 2018

Ingredients

teaspoon vegetable oil

lb ground pork

1/2

cup finely chopped onion

cloves garlic, finely chopped

1/2

teaspoon ground ginger

tablespoon packed brown sugar

tablespoon hoisin sauce

tablespoon soy 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

1/2

cup shredded carrot

1/2

cup thinly sliced green onions

1/4

cup finely chopped fresh cilantro leaves

Lime wedges

Steps

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1

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.
2

Stir in garlic and ginger; stir in brown sugar, hoisin sauce, soy sauce, vinegar and chile garlic sauce.
3

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.