Paleo Moo Shu Pork
Paleo Moo Shu Pork is an easy, hearty weeknight meal that puts a Chinese spin on Taco Tuesday! No matter if the savory filling is wrapped in lettuce or served on cauliflower rice, this is a delicious addition to your Whole30!
Paleo Moo Shu Pork is an easy, hearty weeknight meal that puts a Chinese spin on Taco Tuesday! No matter if the savory filling is wrapped in lettuce or served on cauliflower rice, this is a delicious addition to your Whole30!
- 3 large eggs
- â½ ounce dried shiitake mushrooms (or â¼ pound fre stemmed and thinly sliced)
- 1 pound pork tenderloin (cut into thin matchsticks)
- diamond crystal kosher salt
- avocado oil (or cooking fat of choice)
- â¾ teaspoon red boat fish sauce
- 4 cups thinly sliced napa cabbage (~â½ pound)
- 1 large carrot (julienned)
- â¼ cup all-purpose stir-fry sauce
- 2 teaspoons arrowroot powder
- â½ teaspoon toasted sesame oil
- 3 scallions (thinly sliced)
- grain-free tortillas (i like siete cassava and co or thinly sliced jicama)
- paleo hoisin sauce
- Carbohydrate 0.88993333243534 g
- Cholesterol 317.25 mg
- Fat 7.45966666665325 g
- Fiber 0.0303333321335295 g
- Protein 9.53393333304898 g
- Saturated Fat 2.32515999999738 g
- Serving Size 1 1 people (191g)
- Sodium 105.606666664923 mg
- Sugar 0.859600000301811 g
- Trans Fat 1.25176666666231 g
- Calories 109 calories
Step-by-step
- Place the dried shiitake mushrooms in a medium bowl and cover with water for at least 30 minutes or until softened. Squeeze out the extra liquid, cut off the stems, and thinly slice the mushrooms. Set them aside with the rest of the sliced vegetables.
- In a large bowl, toss the sliced pork with ¾ teaspoon Diamond Crystal kosher salt and 1 teaspoon avocado oil. Set aside.
- Whisk together the eggs and fish sauce in a medium bowl.
- Heat a small non-stick or well-seasoned cast iron skillet over medium heat. Swirl in 2 teaspoons avocado oil when the pan is hot and pour in the eggs. Stir and scrape the pan constantly until you have soft, moist curds of scrambled eggs. Transfer the eggs to a platter.
- Heat a large 12-inch skillet over medium high heat and add 1 tablespoon of avocado oil when it is hot. Add the seasoned pork and cook, stirring frequently until it is no longer pink. Transfer the cooked pork to a plate.
- Discard any liquid in the pan and add another tablespoon of avocado oil before tossing in the chopped mushrooms, cabbage, and carrot.
- Sprinkle ½ teaspoon of Diamond Crystal kosher salt on the vegetables and stir-fry until the vegetables are tender crisp, about 2 to 3 minutes.
- While the vegetables are cooking, whisk the All-Purpose Stir-Fry Sauce, arrowroot powder, and sesame oil in a small measuring cup or bowl.
- When the vegetables are ready, stir in the reserved cooked pork and pour the sauce over everything. Cook, stirring frequently, until sauce is slightly thickened.
- Turn off the heat and stir in the scrambled eggs and sliced scallions. Taste and adjust for seasoning if needed.
- If you’re serving the Paleo Moo Shu Pork in grain-free tortillas, heat them up in a dry skillet over medium heat until warm and softened.
- Slather some Paleo Hoisin Sauce on a warm tortilla or lettuce wrap and build your own Chinese tacos or mini burritos with the Paleo Moo Shu filling.
Paleo Moo Shu Pork: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are especially challenging; after a long day at the office and dealing with school pick-ups and homework, the last thing I want to do is spend hours in the kitchen. That's why I've become obsessed with finding quick, easy, and flavorful recipes that don't compromise on taste or nutrition. This Paleo Moo Shu Pork recipe is a perfect example.
This recipe is a game-changer. It’s a fantastic twist on a classic takeout favorite, offering all the savory deliciousness without the guilt or the endless list of unfamiliar ingredients. The beauty of this dish lies in its adaptability. On nights when I'm short on time, I skip the grain-free tortillas altogether and simply serve the vibrant pork and vegetable mixture over a bed of cauliflower rice. It's just as satisfying and considerably quicker to prepare. Other nights, when I feel a little more ambitious, I’ll take the extra time to heat up some Siete cassava tortillas—they add a delightful textural element to the dish. Regardless of how you choose to serve it, the Paleo Moo Shu Pork is always a winner with my family.
The Ingredients: A Simple Story
The ingredient list is surprisingly straightforward, featuring mostly pantry staples and easily accessible fresh produce. I particularly appreciate the use of pork tenderloin – it's lean, cooks quickly, and boasts a delicate flavor that complements the other components beautifully. The shiitake mushrooms add an earthy depth, while the napa cabbage and carrots provide a welcome crunch. The sauce is a simple blend of readily available ingredients, creating a balanced and subtly sweet flavor profile that enhances the pork without overpowering it. I always make sure to have all my ingredients prepped and ready to go before I even start cooking. This minimizes cooking time and keeps the kitchen from feeling too chaotic, even on a busy weeknight.
Cooking with Confidence: Tips and Tricks
For those who are new to Paleo cooking, this recipe is an excellent introduction to the style. It demonstrates how delicious and satisfying healthy eating can be. One of my favorite tips is to ensure the pork is cooked through before adding the vegetables. This prevents overcooked vegetables and ensures that every bite is packed with flavor. Also, I find that using a well-seasoned cast iron skillet helps to create a nice sear on the pork, adding a depth of flavor that you won't get from a non-stick pan. Don't be afraid to experiment with the vegetables, either! Feel free to add other favorites like bell peppers or broccoli florets, adjusting the cooking time accordingly. It’s a dish that embraces creativity and personal preferences.
More Than Just a Meal: It's a Moment of Peace
Beyond its deliciousness and convenience, the preparation of this dish represents a small pocket of peace in my hectic day. The rhythmic chopping of vegetables, the sizzle of the pork in the pan, the gentle stirring of the sauce—these simple actions create a sense of calm amidst the whirlwind of daily life. It's a moment to disconnect from work and reconnect with myself and my family, a reminder that even amidst the chaos of modern life, there's always time for a nourishing and delicious meal.
Serving Suggestions and Beyond
The Paleo Moo Shu Pork is a versatile dish that can be enjoyed in countless ways. As I mentioned earlier, it’s delicious served over cauliflower rice, nestled in lettuce cups for a low-carb option, or wrapped in grain-free tortillas for a more substantial meal. I've even experimented with serving it as a filling for stuffed bell peppers, creating a beautiful and flavorful one-pan dinner. The possibilities are endless! Don't be afraid to let your imagination run wild and create your own unique variations.
This recipe isn't just a quick weeknight meal; it's a testament to the idea that healthy eating doesn't have to be complicated or time-consuming. It’s a testament to the fact that even the busiest of lives can incorporate delicious, home-cooked food and, more importantly, it’s a recipe for creating cherished family moments around a shared meal.
