Step 1

Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Thinly slice radishes. Trim, then finely chop mushrooms.

Step 2

Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, mushrooms, and cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes.

Step 3

Add pork and moo shu spice blend to pan with veggies. Season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook until no longer pink, about 4 minutes. Stir in soy sauce.

Step 4

In a small bowl, combine mayonnaise, 2 TBSP hoisin sauce (we sent more), and 2 tsp water. Stir until smooth, adding more water as needed to achieve a drizzly consistency.

Step 5

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.

Step 6

Divide pork and veggie mixture between tortillas. Drizzle hoisin mayo over each and sprinkle with scallion greens and radishes.