Nutritional Wisdom with Carly Pollack

Moo Shu Pork

Well Fed 2
Moo Shu Pork Moo Shu Pork

1/2 lb pork chops, boneless
1/8 cup coconut aminos
1/2 tbsp toasted sesame oil
1/2 tsp arrowroot powder
1 piece ginger (1/2 inch), grated
1 clove garlic, minced
1/2 cup shiitake mushrooms
1/2 8oz can bamboo shoots, drained and julienned
2 scallions, thinly sliced
2 cups cabbage, thinly sliced
1 tbsp coconut oil
1 egg, beaten
1 clove garlic, minced
hoisin sauce (store bought)

Place pork in the freezer for 10 minutes to chill, then slice into very thin ribbons. In a medium bowl, mix the coconut aminos, sesame oil, arrowroot or coriander, ginger and garlic. Add the pork and toss to coat. Cover and refrigerate for at least two hours or overnight. Remove the stems from the mushrooms and slice very thin. Make sure all the veggies are ready to go! Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add coconut oil and allow to melt. Pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover, letting the eggs cook until set and beginning to brown, about 3 to 4 minutes. Flip and brown the other side. Remove from the pan and cut into strips. Place in a VERY BIG BOWL. In the same pan, add coconut oil and allow to melt. Cook the pork with the garlic for about 5 minutes. Add to the big bowl. Add the mushrooms to the pan and cook until heated through, about 1 minute. Add these to the big bowl. Add the bamboo shoots to the pan and heat, then add to the big bowl. In the same pan, add 1 tsp coconut oil, then stir-fry the cabbage and scallions until wilted, about 1 minute. Add to the big bowl. Using two wooden spoons, toss all of the ingredients in the big bowl until combined. Drizzle with hoisin sauce and enjoy!

2 Servings