Go Back
Print
This Paleo Moo Shu Pork can be served Traditional Chinese Style or American Style.

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

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

Moo Shu Pork

  1. melt coconut oil in a large skillet. Add the eggs and scrabble to soft cooked. Remove eggs and set aside.

  2. 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.

  3. Add scrambled eggs and scallions and heat through, 1-2 minutes.

  4. Add 1/2 of the hoisin sauce and stir to combine.

  5. Serve over Rice, Cauli-rice or in grain free tortillas with the remaining hoisin sauce.

Recipe Notes

Check back to TheSummersCollective.com for even more great recipes!