Mu shu pork
20 – 30 Minutes
This one-pan family recipe yields delicious, paleo-friendly mu shu pork with our house-made hoisin sauce, and takes less time than it might to order takeout.
In your bag
- 10 mandarin pancakes*
- 1 ounce dried wood ear mushrooms
- 1¼ pounds boneless pork strips
- 1 wedge green cabbage (about ¾ pound)
- 1-inch piece fresh ginger
- 2 or 3 cloves peeled fresh garlic
- 3 scallions
- 6 ounces shredded carrots
- ¼ pound mung bean sprouts*
- Mu shu seasoning (coconut aminos - coconut vinegar - sesame oil)
- 1 head baby iceberg lettuce
- 6 or 7 sprigs fresh cilantro
- Sun Basket hoisin (almond butter - coconut aminos - pumpkin puree - prunes - molasses - coconut vinegar - toasted sesame oil - salt - granulated garlic)
- *Not paleo; omit for a paleo-strict version.
According to food historian Carolyn Phillips, this dish is beloved throughout northern China, where it goes by many names, including muxi rou, which means “osmanthus blossom pork.” It became known as “mu shu pork” only after becoming popular in the West.
Calories: 780, Protein: 48g (96% DV), Fiber: 11g (44% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3g (15% DV), Cholesterol: 90mg (30% DV), Sodium: 840mg (35% DV), Carbohydrates: 82g (27% DV), Total Sugars: 24g, Added Sugars: (Molasses): 7g (14% DV).
Contains: Milk, Tree Nuts, Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.