Moo Shu Pork

Name: Moo Shu Pork
Prep time: 13 min
Cook time: 17 min
Total time: 30 min
Cuisine: Asian, Chinese
Ingredients: 1 pound pork tenderloin; 1/2 tsp baking soda; 1 1/2 tbsp coconut aminos; 1 tbsp apple cider vinegar; 1 1/2 tbsp sesame oil; 2 eggs; 7 ounces shiitake mushrooms (stems removed and cut into thin slices); 1 large carrot* (shredded or julienned); 2 1/2 cups shredded savoy cabbage*; 1 cup shredded red cabbage*; 1/3 cup sliced scallions; 1 tbsp chopped ginger; 4 cloves garlic (finely diced ); 4 large medjool dates (soaked in hot water for 10 minutes ); 1 Tbsp chopped ginger; 1 tbsp almond butter; 2 tbsp coconut aminos; 1 tbsp balsamic vinegar; 1 Tbsp apple cider vinegar; 1/2 tsp chinese 5 spice; 1 head butter lettuce or iceberg lettuce ((or tortillas)); 2 tbsp chopped scallions; 1 tsp sesame seeds

8 steps

Prep:13minCook:17min

This Moo Shu Pork is a 30-minute healthier spin on the classic Chinese takeout dish. It's packed with thinly sliced pork, egg and lots of veggies, all cooked until tender, topped with a homemade hoisin sauce and served in lettuce cups. Leftovers will last for 4 days in the fridge.

Updated at: Thu, 17 Aug 2023 11:35:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories361.6 kcal (18%)

Total Fat14.3 g (20%)

Carbs29.7 g (11%)

Sugars18.4 g (20%)

Protein30.9 g (62%)

Sodium720.4 mg (36%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cut the pork tenderloin into thin strips and place them in a bowl. Add the baking soda, apple cider vinegar and coconut aminos to the bowl and leave to marinate while you chop the veggies and prepare the sauce.

Step 2

In a high speed blender or NutriBullet combine the drained medjool dates, ginger, almond butter, coconut aminos, balsamic vinegar, apple cider vinegar and Chinese 5 spice and blend into a thick paste like sauce. If the mixture is too thick to blend add a splash of water. Once completely, transfer to a small bowl and set aside.

Step 3

Heat 1/2 tbsp sesame oil in a large non stick skillet on medium high heat. Whisk the 2 eggs in a bowl and pour them into the skillet. Leave the eggs to cook untouched for approximately 3 minutes until they are set (like an omelette). Slide the omelette from the skillet onto a cutting board and chop into thin small strips. Set aside.

Step 4

Add the sliced pork plus any excess marinade to the skillet and cook for approximately 4 minutes until the pork is golden in colour and cooked through. Transfer the cooked pork to a plate.

Step 5

Add the remaining 1 tbsp of sesame oil to the skillet and once hot add in the garlic and ginger and cook for 1 minute until fragrant. Add in the shredded cabbage, carrots, shiitake mushrooms and scallions and cook for approximately 4-5 minutes until the cabbage begins to soften.

Step 6

Once the cabbage has softened (be careful not to overcook!) add in 1 large spoonful of the hoisin sauce plus the cooked pork and stir to combine. Once well mixed add in the strips of eggs and give it a gentle stir with a spatula so as not to break up the egg. Remove from the heat.

Step 7

Serve the mixture in lettuce cups and garnish with a drizzle of the hoisin sauce and a sprinkle of chopped scallions. For those not doing a Whole30/SCD you could use tortillas.

Step 8

NOTE: The shredded savoy cabbage, red cabbage and carrot can be replaced with 4 cups of store bought coleslaw mix

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