In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mu shu pork
4 Servings, 780 Calories/Serving
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.
Wash produce before use
Soak the mushrooms
- Let the mandarin pancakes come to room temperature.
While the mushrooms soak, prepare the pork.
Brown the pork
- Cut a small corner from the pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
While the pork cooks, start preparing the vegetables.
Prep the vegetables
- Cut away any core from the cabbage; thinly slice the cabbage.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
Cook the vegetables; finish the pork
Add the mushrooms, ginger, garlic, bean sprouts, mu shu seasoning, and pork and any accumulated juices and cook, stirring occasionally, until the vegetables are just softened and the pork is cooked through, 2 to 3 minutes. Remove from the heat, stir in the scallions, and season to taste with salt and pepper.
While the vegetables and pork cook, prepare the lettuce and cilantro.
Prep the lettuce and cilantro
- Trim the root end from the iceberg lettuce.
- Separate the lettuce leaves.
- Coarsely chop the cilantro.
- Press the garlic (if you have a press).
- Measure the ginger and garlic.
- Separate the lettuce leaves.
- Set the table.
- Help roll up the pork wraps.