Quick Gluten Free Moo Shu
Pork Stir Fry
paleo | gluten free | dairy free
15 minutes until dinner time!
Yes, you read that right. Once that sauce is stirred together – that will take 30 seconds to shake it up or whisk it together. Heat that pan up on high heat to sear the pork tenderloin. Remove it and then toss in the mushrooms, shallots, garlic and cabbage. Just long enough to brown the mushrooms and cook the cabbage for 1 minute. Like I said, 15 minutes.
Let’s talk about that sauce. It’s really the key to this recipe. Trust me with the ingredients list – it’s paleo so gluten free and dairy free, gentle on your gut, sweet enough and with just the right amount of salt. Add more hot sauce to your likely and you just made a homemade sauce. Double the recipe is my professional opinion.
Ingredients List
- pork tenderloin
- sea salt and black pepper
- tapioca powder (optional)
- green cabbage
- shallots
- scallions
- garlic
- coconut aminoos
- sunflower butter
- molasses
- vinegar
- sesame oil
- hot sauce
- dried red pepper flakes (optional)
My favorite kitchen tools I used in this recipe
Mandoline
Knives
Bamboo Chop Sticks
Stainless Steel Whisk
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One last note.
I get comments like this a lot. “Can I switch this out for that?”
My response is usually yes, unless it’s a crazy substitute for a gluten free baking ingredient – which is usually a no, since those recipes are sesitive to alternate ingredients.
Ok, but back to it. The one change you can make in this recipe is to use chicken instead of pork. If you are like me, I don’t eat much pork if any these days so using chicken in this recipe works amazing. No need to change any other ingredients or amounts of anything – although I would double the sauce recipe, because its that good. Have fun with it.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Quick Gluten Free Moo Shu Pork Stir Fry
- Total Time: 25 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Need a quick weeknight meal? I’ve got you – plus this sauce is finger dipping good! Paleo so everyone in your house will be happy.
Ingredients
Homemade Hoisin Sauce
- 1/3 cup sunflower seed butter
- 1 1/2 tablespoons molasses
- 1/2 cup coconut aminos
- 1 tablespoon white vinegar
- 2 tablespoons sesame oil
- 1 tablespoon hot sauce (sriracha or your favorite)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Mix everything in a small bowl or glass measuring cup
Moo Shu Stir Fry
- 1 2lb. pork tenderloin, thinly sliced
- sea salt and black pepper
- 1 teaspoon tapioca powder (optional, but great for browning and thickening the sauce)
- 2 teaspoons sesame oil, divided
- 2 medium shallots, thinly sliced
- 6 garlic cloves, minced
- 1 8oz. package sliced cremini or baby bella mushrooms
- 1/2 – 3/4 of a green cabbage head, sliced thinly (3–4 cups)
- 4 scallions, sliced thinly
Instructions
- Heat a large skillet over high heat.
- Toss the sliced pork tenderloin with a large pinch of each salt and black pepper. Toss again with the tapioca powder.
- When the pan is hot, swirl in 1 teaspoon sesame oil.
- Add the sliced pork tenderloin to the hot pan. Move around so that it’s in a even layer around the pan. Let sit for 2-3 minutes or when the under side is nice and brown. Toss to turn the pork to cook the other sides. Let sit occasionally to create more browning. Just when the pork is cooked through, remove it from the pan to a shallow bowl or large plate. Set aside.
- Return the pan back to the heat – turn down to medium high. Swirl in 1 teaspoon sesame oil. Add in the shallots, garlic and mushrooms. Cook for 4 minutes, stirring to pervent burning and to make sure all the mushrooms get a nice brown on them. Add in the sliced cabbage and toss to combine. Cook for 1 minutes.
- Remove the pan from the heat. Add the cooked pork tenderloin back to the pan. Drizzle about 3/4 of the prepared hoisin sauce to the pan. Toss to coat everything. Sprinkle with the sliced scallions and serve. Serve any extra hoisin sauce on the side.
- Prep Time: 10
- Cook Time: 15
- Category: pork
- Method: stove top
- Cuisine: dinner
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