Home / Recipes / Gluten Free / Low Carb Mu Shu Pork Skillet
Low Carb Mu Shu Pork Skillet
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 to Make It
Step 1
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.
Step 2
Strain mushrooms and set aside.
Step 3
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.
Step 4
Next, add eggs to a bowl and scramble them. Set these aside.
Step 5
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.
Step 6
Add white parts of the green onion and stir for 30 seconds.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Add the mushrooms and bamboo shoots. Stir well for 1-2 minutes.
Step 12
Add the cabbage and cook until almost completely wilted.
Step 13
Add the meat and eggs back into the pan and stir well to combine it all.
Step 14
Cook for 5 minutes on low to make sure everything is heated through. Top with reserved green scallions. Serve hot!
Step 15
Serve with hot cauliflower rice.
Ingredients
- Mushrooms Shiitake Dried
1 ounce
- Raw Egg
4 large
- Cabbage, Green, Raw
24 ounce
- Bamboo Shoots, Canned And Drained
5 ounce
- Scallions
3 large
- Pork Roast, Sirloin, Fresh, Visible Fat Eaten
2 pound
- Tamari Sauce
½ cup
- Sherry Cooking Wine by Holland House
4 tablespoon
- White Pepper, Ground
¼ teaspoon
- Ginger
2 teaspoon
- Avocado Oil
2 tablespoon
- Cauliflower Rice by Woolworths
40 ounce
