Skillet Moo Shu Pork
- Yield 4 people
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Skillet Moo Shu Pork sits in the Pork section of Regbie. The card serves 4 people. Plan on 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- ½ ounce dried shiitake mushrooms, or ¼ pound fresh shiitake mushrooms, stemmed and thinly sliced
- 1 pound pork tenderloin, cut into thin matchsticks
- Diamond Crystal kosher salt
- Avocado oil, or cooking fat of choice
- 3 large eggs
- ¾ teaspoon Red Boat fish sauce
- 4 cups thinly sliced Napa Cabbage, ~½ pound
- 1 large carrot, julienned
- ¼ cup All-Purpose Stir-Fry Sauce
- 2 teaspoons arrowroot powder
- ½ teaspoon toasted sesame oil
- 3 scallions, thinly sliced
- Grain-free tortillas (the cook like Siete Cassava and Coconut flour tortillas), lettuce leaves, or thinly sliced jicama
- Paleo Hoisin Sauce
Method
Set 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. Keep nearby.
Beat together the eggs and fish sauce in a medium bowl.
Warm a small non-stick or well-seasoned cast iron skillet over a medium burner. Swirl in 2 teaspoons avocado oil when the pan is hot and pour in the eggs. Whisk and scrape the pan constantly until you have soft, moist curds of scrambled eggs. Move the eggs to a platter.
Warm a large 12-inch skillet over medium a hot burner and add 1 tablespoon of avocado oil when it is hot. Tip in the seasoned pork and cook, stirring frequently until it is no longer pink. Move 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.
Scatter 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, mix in the reserved cooked pork and pour the sauce over everything. Leave stirring frequently, until sauce is slightly thickened.
Turn off the heat and mix in the scrambled eggs and sliced scallions. Check the seasoning 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 a medium burner 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.
