Mu Shu Pork Skillet

About

Delicious tender pork sirloin is marinated in sherry wine, soy sauce, and white pepper and then simmered along with julienned bamboo shoots, shiitake mushrooms, and green cabbage. The result? A very filling dish with traditional Chinese flavors, using common ingredients.

How can I serve Mu Shu Pork?

Traditionally, sesame flavored tortilla-like flatbreads are filled with Mu Shu Pork filling and drizzled in hoisin sauce. Instead of flatbreads, serve Keto Mu Shu Pork alongside hot, steaming cauliflower rice. Additionally, you can make the Keto Tortillas on this site here and add sesame seed oil to the dough.

Can I use other cuts of pork for this dish?

Yes, this recipe uses pork sirloin, which is very tender due to it’s higher marbling. If you decide to use a leaner cut, like pork tenderloin, add some extra oil to the saute process to add some dietary fat.

Is this dish Keto?

Depending on the serving size, this dish can be very filling for Keto and Low Carb diets. Tailor this dish towards Keto by serving it along with side nuts, which are higher in fats.

Ingredients

1 ounce mushrooms shiitake dried
4 large raw egg
24 ounce cabbage, green, raw
5 ounce bamboo shoots, canned and drained
3 large scallions
2 pound pork roast, sirloin, fresh, visible fat eaten
½ cup tamari sauce
4 tablespoon sherry cooking wine by holland house
¼ teaspoon white pepper, ground
2 teaspoon ginger
2 tablespoon avocado oil
40 ounce cauliflower rice by woolworths

Instructions

Like a stir fry, start by prepping all ingredients so they are ready to go into the hot pan. Fill a small saucepan with water and add dried shiitake mushrooms. Bring to a simmer and then cover with a lid for 5 minutes or until mushrooms are hydrated.
Strain mushrooms and set aside.
Cut the cabbage in half and remove the core. Slice the cabbage into very thin slices. Slice the green onions and separate the whites from the greens. Slice the bamboo shoots into thin strips.
Next, add eggs to a bowl and scramble them. Set these aside.
In a large mixing bowl, add the soy sauce, sherry wine, and white pepper powder. Slice pork into julienne strips. It helps to freeze the meat and allow it to temper in the fridge overnight. This results in a partially frozen cut of meat which makes it very easy to slice. Place the meat in with the soy sauce mixture and stir well. Set aside.
Add white parts of the green onion and stir for 30 seconds.
Heat a large frying pan, over medium-high heat until very hot. Add half of the oil and tilt the pan to spread to around evenly. Add the scrambled eggs.
Allow cooking for 30 seconds to 1 minute before attempting to move the egg around. Scramble the egg until cooked and remove it to a bowl and set aside.
Add the rest of the oil and then the meat with its marinade. Allow the meat to cook until well done for about 15 minutes.
There will be a lot of liquid in the bottom of the pan. This is what you want. Remove the meat with a slotted spoon to a bowl, leaving the liquid behind in the pan.
Add the mushrooms and bamboo shoots. Stir well for 1-2 minutes.
Add the cabbage and cook until almost completely wilted.
Add the meat and eggs back into the pan and stir well to combine it all.
Cook for 5 minutes on low to make sure everything is heated through. Top with reserved green scallions. Serve hot!
Serve with hot cauliflower rice.