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Low Carb Mu Shu Pork Skillet Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.8/5
(1749 reviews)
By Zylo Nutritionist Team
Low Carb Mu Shu Pork Skillet
Zylo Recipes

Description

This recipe brings the savory and satisfying experience of Mu Shu Pork to your table. Thinly sliced pork is steeped in a marinade of sherry, soy sauce, and a hint of white pepper, creating a base layer of complex flavors. The pork is then stir-fried with a medley of julienned bamboo shoots, earthy shiitake mushrooms, and crisp green cabbage.

These ingredients meld together in the wok, creating a delightful combination of textures and tastes. The result is a dish that is both comforting and exciting, reminiscent of classic Chinese cuisine with a focus on fresh ingredients. The marinated pork becomes incredibly tender, absorbing the rich umami notes of the soy sauce and the subtle warmth of the white pepper.

The bamboo shoots provide a satisfying crunch, while the shiitake mushrooms lend a savory depth that permeates the entire dish. The green cabbage offers a refreshing crispness that balances the richness of the pork and mushrooms. Traditionally served with thin pancakes and a sweet and savory sauce, this version offers delicious alternatives.

Instead of pancakes, consider serving this Mu Shu Pork over a bed of fluffy cauliflower rice, allowing the flavorful juices to absorb into the cauliflower. Another option is to use alternative tortillas. Feel free to brush them with sesame oil for added flavor.

The pork sirloin is recommended for its tenderness and flavor, but other cuts can be used depending on your preference. For those who prefer a leaner option, pork tenderloin can be substituted. Consider adding a drizzle of oil to maintain the richness of the dish.

To further customize the dish, consider serving it with a side of nuts. Their crunchy texture and nutty flavor complement the other ingredients beautifully.

Preparation Time

Prep Time
25 min
Cook Time
30 min
Total Time
55 min

Nutrition Information

Per 1 servings serving
C
Calories
380 Kcal
C
Carbs
12 g
Fi
Fiber
4 g
Sugar
6 g
P
Protein
34 g
C
Fats
24 g
Saturated Fats 8 g
Unsaturated Fats 14 g
Cholestrol 85 mg
Sodium 680 mg
Potassium 520 mg
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Ingredients

    1.
    Mushrooms Shiitake Dried
    Mushrooms Shiitake Dried
    1 ounce
    2.
    Raw Egg
    Raw Egg
    4 large
    3.
    Cabbage, Green, Raw
    Cabbage, Green, Raw
    24 ounce
    4.
    Bamboo Shoots, Canned And Drained
    Bamboo Shoots, Canned And Drained
    5 ounce
    5.
    Scallions
    Scallions
    3 large
    6.
    Pork Roast, Sirloin, Fresh, Visible Fat Eaten
    Pork Roast, Sirloin, Fresh, Visible Fat Eaten
    2 pound
    7.
    Tamari Sauce
    Tamari Sauce
    ½ cup
    8.
    Sherry Cooking Wine by Holland House
    Sherry Cooking Wine by Holland House
    4 tablespoon
    9.
    White Pepper, Ground
    White Pepper, Ground
    ¼ teaspoon
    10.
    Ginger
    Ginger
    2 teaspoon
    11.
    Avocado Oil
    Avocado Oil
    2 tablespoon
    12.
    Cauliflower Rice by Woolworths
    Cauliflower Rice by Woolworths
    40 ounce

Instructions

    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.
    2.
    Strain mushrooms and set aside.
    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.
    4.
    Next, add eggs to a bowl and scramble them. Set these aside.
    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.
    6.
    Heat a large frying pan, over medium-high heat until very hot. Add white parts of the green onion and stir for 30 seconds.
    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.
    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.
    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.
    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.
    11.
    Add the mushrooms and bamboo shoots. Stir well for 1-2 minutes.
    12.
    Add the cabbage and cook until almost completely wilted.
    13.
    Add the meat and eggs back into the pan and stir well to combine it all.
    14.
    Cook for 5 minutes on low to make sure everything is heated through. Top with reserved green scallions. Serve hot!
    15.
    Serve with hot cauliflower rice.