Moo Shu Pork
Ingredients
The filling
-
½
ounce
dried shiitake mushrooms
-
1
pound
pork tenderloin
-
¾
teaspoon
Diamond Crystal kosher salt
-
1
tablespoon
avocado oil
-
3
large
eggs
-
¾
teaspoon
Red Boat fish sauce
-
4
cups
Napa cabbage
-
1
large
carrot
-
¼
cup
All-Purpose Stir-Fry Sauce
-
2
teaspoons
arrowroot powder
-
½
teaspoon
toasted sesame oil
-
3
scallions
thinly sliced
The wrappers
-
to taste
grain-free tortillas or lettuce leaves or thinly sliced jicama
The sauce
-
to taste
Paleo Hoisin Sauce
Instructions
- Soak dried shiitake mushrooms in water for at least 30 minutes, then slice them.
- Toss sliced pork with salt and avocado oil in a bowl.
- Whisk together eggs and fish sauce in another bowl.
- Scramble the eggs in a heated skillet with avocado oil, then set aside.
- In a large skillet, cook the seasoned pork until no longer pink, then transfer to a plate.
- Stir-fry mushrooms, cabbage, and carrot in the same skillet, adding salt until tender.
- Whisk together the stir-fry sauce, arrowroot powder, and sesame oil.
- Combine the cooked pork with the vegetables and pour the sauce over, cooking until thickened.
- Stir in scrambled eggs and scallions, adjusting seasoning if necessary.
- Serve in warmed tortillas or lettuce wraps with Paleo Hoisin Sauce.
Nutrition Facts (estimated)
Servings
4
Calories
321
Total fat
11g
Total carbohydrates
18g
Total protein
37g
Sodium
0mg
Cholesterol
0mg
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