Saturday, January 1, 2011

Moo Shu Pork

Adapted from, September/October 2008

Active time: 20 minutes | Total: 20 minutes

Ingredients (4 servings, about 1 ¼ cups each)
    3 tsp coconut or olive oil
    4 large eggs, lightly beaten
    2 tsp minced fresh ginger (jarred is fine)
    2 cloves garlic, minced
    1 12-oz bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
    ½ lb pork tenderloin, sliced very thin
    1 bunch scallions, sliced, divided
    1 Tbsp coconut aminos
    1 Tbsp rice vinegar
    2 Tbsp hoisin sauce (recipe on next page)


  1. Heat 1 tsp oil in a large skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
  2. Wipe out the pan and heat the remaining 2 tsp oil over medium heat. Add pork, ginger, and garlic and cook, stirring, until pork is no longer pink and other ingredients are softened and fragrant, 1 to 3 minutes.
  3. Add shredded vegetables, half the sliced scallions, coconut aminos, and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.
  4. Add the reserved eggs, until heated through, 1 to 2 minutes.
  5. Stir in the remaining scallions. Remove from heat.

Hoisin Sauce

    3/4 cup wheat-free tamari
    1/3 cup of nut butter (e.g., almond butter, cashew butter, sunflower butter, etc.)
    3 tbsps. raw honey (if using raw honey you might use a little less) or grade b maple syrup
    2 tbsps. white vinegar
    2 tbsps. dark sesame oil
    1/4-1/2 tsp. garlic powder
    1/4-1/2 tsp. black pepper
    1 tsp. hot sauce (more or less depending on your taste)

Mix all the ingredients together in a bowl with a whisk. Warm raw honey, if
needed, to help blend. Store in the fridge, warming and remixing upon

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