This is a traditional Chinese dish, which I took from Well Fed 2 and Mollieized to meet my Paleo lifestyle and ingredient convince. This recipe is not the same without the Hoisin Sauce.
Meat and Marinade:
- 1 pound pork chops (I cut the pork in thin slices off the bone, cheaper)
- ¼ cup coconut aminos or soy aminos
- 1 tablespoon sesame oil
- 1 teaspoon arrowroot powder
- 1 inch piece fresh ginger, grated (about 1 tablespoon)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 ounce wood mushrooms (omit if you can’t find any or use white mushrooms)
- 4 ounces shitake mushrooms, thinly sliced
- 1 (8 ounce) can bamboo shoots, drained and julienned (omit if you can’t find)
- 1 (12 ounce) bag bean sprouts or 1 (14 ounce) can, drained
- 4 scallions, thinly sliced (about a ¼ cup)
- 4 cups green cabbage , thinly sliced
- Coconut oil, for stir-fry
- 2 large eggs, beaten
- 3 cloves garlic, minced (about 1 tablespoon)
- Hoisin Sauce
- 1 head butter or Boston Lettuce
- Marinate the pork. In a medium bowl, mix the coconut aminos, sesame oil, arrowroot, ginger, and garlic. Add the pork and toss to coat. Cover and refrigerate 2 hours or up to overnight.
- Prepare the mushrooms and gather vegetables. Place the wood ear mushrooms in a small bowl and cover with boiling water or steam. Soak for 30 minutes while you prep the rest of the veggies. Note – When making a dish like this it is easier to have everything chopped up and laid out ready to go.
- Cook the eggs. Heat a large skillet over medium-high heat. Add 2 teaspoons coconut oil. Once it is melted, pour in the eggs and let them spread like a pancake/big omelet. Reduce the heat to medium, letting the eggs cook until they are brown, about 3-4 minutes. Flip and brown the other side. Remove from the pan and cut into strips and place in a very big bowl.
- Stir Fry. In the same pan, add ½ teaspoon of coconut oil, once melted, cook the pork with the garlic, and add to big bowl once cooked. Add the mushrooms, cook until heated and add to big bowl. Combine bean sprouts and bamboo shoots in pan, heat and then add to the big bowl. Now to the same pan, add 1 teaspoon coconut oil, stir-fry the cabbage and scallions until wilted and then add to big bowl.
- Toss all ingredients with a wooden spoon until combined.
- Serve family style with a plate of butter lettuce leaves, Moo Shu Pork, and Hoisin Saucefor drizzling.
- Hoisin Sauce
- Paleo Friendly Silver Dollar Pancakes