Mu shu pork
Paleo Friendly, Dairy Free
20 – 30 Minutes
Our fast, easy spin on a Chinese-American classic comes with our house-made and paleo-friendly hoisin, a sweet-tart Asian barbecue sauce.
- 10 mandarin pancakes* (contain wheat and soy)
- 1¼ pounds boneless pork strips
- 1 wedge green cabbage (about ¾ pound)
- ¼ pound wood ear mushrooms
- 1-inch piece fresh ginger
- 2 or 3 cloves peeled fresh garlic
- 3 scallions
- 6 ounces shredded carrots
- Mung bean sprouts*
- Mu shu seasoning (coconut aminos - coconut vinegar - sesame oil)
- 1 head green leaf lettuce
- 6 or 7 sprigs fresh cilantro
- Sun Basket hoisin (pumpkin puree - prunes - coconut aminos - almond butter - molasses - sesame oil - coconut vinegar - granulated garlic - salt)
- *Not paleo; omit for a paleo-strict version.
According to food historian Carolyn Phillips, this dish is beloved throughout northern China, where it is known by many names, including muxi rou, which means “osmanthus blossom pork.” It became known as “mu shu pork” only after becoming popular in the West.
Brown the pork
- Let the mandarin pancakes come to room temperature.
- Cut a small corner from the pork packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Season generously with salt and pepper.
While the pork browns, prepare the vegetables.
Prep the vegetables
- Cut away any core from the cabbage; thinly slice the cabbage.
- Cut the mushrooms into thin strips.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
Cook the vegetables and finish the pork
Add the mushrooms, ginger, garlic, bean sprouts, if using, sesame stir-fry seasoning, pork, and any accumulated juices and cook, stirring occasionally, until the vegetables start to soften and the pork is cooked through, 2 to 3 minutes. Remove from the heat, stir in the scallions, and season to taste with salt and pepper.
While the vegetables and pork cook, prepare the lettuce and cilantro.
Prep the lettuce and cilantro
- Trim the root end from the lettuce.
- Separate the lettuce leaves.
- Coarsely chop the cilantro.
- Press the garlic (if you have a press).
- Measure the ginger and garlic.
- Separate the lettuce leaves.
- Set the table.
- Help roll up the pork wraps.
Nutrition per serving: Protein: 46g (92% DV), Fiber: 9g (36% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 3g, Saturated Fat: 3g (15% DV), Cholesterol: 90mg (30% DV), Sodium: 1060mg (0% DV), Carbohydrates: 94g (31% DV), Total Sugars: 13g, Added Sugars (Molasses): 4g (8% DV). Not a significant source of trans fat.
Contains: tree nuts, soy, wheat.
Paleo-strict nutrition per serving: Calories: 560, Protein: 41g (82% DV), Fiber: 9g (36% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 3g, Saturated Fat: 3g (0% DV), Cholesterol: 90mg (30% DV), Sodium: (0% DV), Carbohydrates: 57g (19% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.