Mu Shu Pork

A few weeks ago my friends Stacy and Matt from Paleo Parents contacted me (and several other paleo bloggers) to try and paleo-ify some meals from the Chinese chain, PF Chang’s.  Sort of like a virtual dinner party of sorts.  Since I already have a Beef and Broccoli post from the Sous Vide Showdown, I wanted to try something new that I had never made before.  Since Mu Shu Pork hadn’t been taken by any of the other bloggers, I decided to give that one a shot.

An additional challenge to this dish would be that I had never had Mu Shu before (I was always more of a sesame chicken kind of guy) so I had to really research what went into this dish.  This included making my own paleo version of Hoisin Sauce as well.  I must say, it came out amazing.  This is definitely something that I will make on a regular basis.

Mu Shu Pork

 

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Prep time

35 mins

Cook time

10 mins

Total time

45 mins

 

Serves: 4

Ingredients

• 1/2 lb pork shoulder cut into thin strips
• 1½ tsp white wine vinegar
• 1 tbs sesame oil
• 1 tsp paleo soy sauce
• 5 wood ears
• 3 eggs
• 1/3 cup lard
• 1 garlic clove, minced
• 2 tbs hoisin sauce
• 1 cup shredded bamboo shoots
• ½ purple cabbage, shredded
• 1 carrot, shredded
• 1 tsp salt
• 1/3 cup chicken stock
• ¼ cup green onions, shredded

Instructions

1. In a small mixing bowl, combine white wine vinegar, sesame oil and paleo soy sauce to make a marinade.
2. Add sliced pork to marinade and thoroughly coat. Cover and let sit for 30 minutes.
3. While pork is marinating, soak wood ears in hot water for 15-20 minutes. Drain and set aside.
4. Break off any hard stems and julienne wood ears.
5. Heat wok over medium heat and scramble eggs with a pinch of salt and 1 tbs lard.
6. Remove eggs and shred into thin strips and set aside.
7. Return wok to high heat and add remaining lard.
8. Stir fry garlic until golden, about 1 minute.
9. Add pork shreds and stir fry another 2 minutes.
10. Remove pork using a slotted spoon and set aside.
11. Add hoisin sauce to wok and stir fry 1 minute
12. Add bamboo shoots, cabbage, carrot, and wood ears to wok and stir fry 5 minutes.
13. Add salt, chicken stock, pork and eggs and mix well for about a minute.
14. Serve immediately

Notes

If you can't find wood ears, you may substitute for oyster mushrooms instead. Just skip the re-hydration step.

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If you want to check out the round up in it’s entirety you can check it out at the Paleo Parents site here.

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