When I was a kid, we used to order out food on a very irregular basis. Whenever we did though, it was always pizza or Chinese. This, or course, was back in the day when Chinese food was filled with lots of salt, heavy soy sauce and MSG. Wait, have things changed?
Anyways, one dish my family never ordered was Mu Shu Pork. I don’t know why, we just didn’t. It wasn’t until I met my wife that I discovered a taste for it. It was one of the items that they always ordered.
- 1 (1 1/2-pound) boneless Pork Loin
- 10 Shiitake Mushrooms (sliced thin)
- 1/2 cup (1-inch) sliced Green Onions
- 3 tablespoons minced Garlic (about 12 cloves)
- 2 tablespoons minced peeled fresh Ginger
- 5 tablespoons Rice Wine or Sake
- 4 tablespoons Coconut Aminos (or wheat free soy sauce)
- 1/2 teaspoon Tapioca Starch
- 1/2 teaspoon Honey
- 1/4 teaspoon Black Pepper
- Lard, Coconut Oil or Ghee (for frying)
- 2 large Eggs, lightly beaten
- 3 cups thinly sliced Napa (Chinese) Cabbage stalks
- 4 cups thinly sliced Napa (Chinese) cabbage leaves
- 1 tsp Sesame Oil
- 1/2 cup Paleo Hoisin Sauce
- Coconut Pancakes
Cut the pork into thin strips.
Combine3 tbsp rice wine, 3 tbsp coconut aminos, tapioca starch, honey and black pepper in a small bowl; stir well with a whisk. Set aside.
Heat 1 1/2 tbsp of lard in a wok or large cast iron skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan.
Add 1 1/2 tsp lard to pan.
Add eggs; stir-fry 30 seconds or until soft-scrambled.
Add shiitake mushrooms, garlic, ginger, green onions and sesame oil; stir-fry 1 1/2 minutes.
Add cabbage stalks; stir-fry 30 seconds. Add the cabbage leaves and 2 tablespoons rice wine; stir-fry 1 minute.
Add pork and tapioca starch mixture; stir-fry 2 minutes or until sauce is thick. Place pork mixture on a platter.
Combine hoisin sauce and 1 tablespoon coconut aminos. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Coconut Pancake.
Top each pancake with 1/2 cup pork mixture; roll up.