October 24, 2018

Paleo Moo Shu Pork

Name: Paleo Moo Shu Pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 cup coconut aminos; 1/4 cup sunflower seed butter; 1-1/2 tbsp white vinegar; 1 tbsp sesame oil; 1-1/2 tbsp chili sauce; 1/4 tsp garlic powder; black pepper to taste; 2 tbsp coconut oil; 2 large eggs (whisked); 1 tsp sesame oil; 1 lb pork tenderloin (cut into small bite size pieces); 1 cup mushrooms (baby bella or shiitake); 1 small can sliced water chestnuts; 2 cups white cabbage (thin sliced); 3 tbsp coconut aminos; 2 scallions (chopped)

Traditional Chinese Moo Shu Pork is served over rice whereas American Style Moo Shu Pork is served in Mandarin pancakes (fluffy tortillas). I guess you could say I eat mine Summers’ style. I use both rice and grain free tortillas, layering the rice, moo shu pork and hoisin sauce inside a grain free tortilla. Yum. Feel free to eat yours as you choose, but I highly recommend my version. Of course, I mostly make cauli-rice instead of true rice, but sometimes it is just too much to make both true rice for the hubby and cauli-rice for me. I know, it isn’t perfect Paleo, but never claimed to be perfect paleo!

Paleo Moo Shu Pork

This Paleo version of Moo Shu Pork can be served either Traditional Chinese Style over Cauli-Rice or American Style in grain free tortillas.

Course Main Course

Cuisine Chinese

Keyword chinese food, paleo recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 people

Ingredients

Hoisin Sauce

1/2 cup coconut aminos
1/4 cup sunflower seed butter
1-1/2 tbsp white vinegar
1 tbsp sesame oil
1-1/2 tbsp chili sauce
1/4 tsp garlic powder
black pepper to taste

Moo Shu Pork

2 tbsp coconut oil
2 large eggs whisked
1 tsp sesame oil
1 lb pork tenderloin cut into small bite size pieces
1 cup mushrooms baby bella or shiitake
1 small can sliced water chestnuts
2 cups white cabbage thin sliced
3 tbsp coconut aminos
2 scallions chopped

Instructions

Hoisin Suace

Whisk together all ingredient and add to a small sauce pan. Cook over medium-low heat until thickened, stirring often.

Moo Shu Pork

melt coconut oil in a large skillet. Add the eggs and scrabble to soft cooked. Remove eggs and set aside.
In the same pan, add sesame oil and pork. Cook over medium heat until pork is cooked through and no longer pink, about 5 minutes. Add mushrooms, water chestnuts, cabbage and coconut aminos. Stir to combine and cook until mushrooms are just softened, about 6-8 minutes.
Add scrambled eggs and scallions and heat through, 1-2 minutes.
Add 1/2 of the hoisin sauce and stir to combine.
Serve over Rice, Cauli-rice or in grain free tortillas with the remaining hoisin sauce.