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Keto Moo Shu Pork

By Jason Fung, MD

Keto Moo Shu Pork

Chinese take-away never tasted as good as our delicious keto version of this famous northern Chinese stir-fry featuring savory pork and vegetables in a flavorful sauce. Chinese five spice makes the dish; it’s available at well-stocked supermarkets in the spice section. While moo shu is usually served with thin carb-heavy pancakes, here the fillings are...
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinners + Mains
Cuisine Asian
Servings 4
Calories 341 kcal

Ingredients
  

  • 3 tbsp soy sauce gluten-free
  • 1 tbsp sesame oil toasted
  • 1 tsp garlic powder
  • 2 tsp ginger fresh, grated
  • 1/2 tsp Chinese five spice powder
  • 1 lb pork tenderloin boneless, cut into strips 1 1/2-inch long and 1/2-inch thick
  • 2 large eggs
  • salt
  • 3 tbsp coconut oil divided
  • 8 oz mushrooms cut into 1/2-inch slices
  • 6 green onions chopped, white and green parts separated
  • 3 cups cabbage slaw (3 colour package mix, divided)
  • 12 butter lettuce leaves washed and patted dry

Instructions
 

  • In a medium bowl, whisk together the soy sauce, sesame oil, garlic powder, ginger, and five spice powder. Add the pork and toss to coat. Let sit at room temperature for 20 minutes.
  • In a small bowl, beat the 2 eggs with 1/2 teaspoon salt.
  • Heat a large, non-stick skillet over medium-high heat with 1 tablespoon of the coconut oil until the oil is shimmering. Add the pork and cook until just cooked through, 3 to 4 minutes. Remove and reserve the pork.
  • Add the beaten egg to the hot skillet, tilt the pan to evenly distribute, then use a spatula to lift and move the egg around so it evenly cooks through and sets like a thin omelet, 2 to 3 minutes. Transfer to a cutting board to rest.
  • Return the skillet to the stovetop. Increase the heat to medium-high and add the remaining 1 tablespoon coconut oil. Add the mushrooms and cook, tossing occasionally, until they’re crispy golden brown in spots and tender, 4 to 5 minutes. Add the white/light parts of the green onions and 2 cups of the cabbage/slaw mix and cook for 2 minutes more.
  • Slice the egg into 1/2-inch thick by 2-inch long strips. Transfer the egg to the skillet, then add the pork and its sauce and toss to combine and heat through, 2 to 3 minutes.
  • Transfer the moo shu pork to a serving bowl and serve with sides of the dark green onion pieces, the remaining 1 cup cabbage mix, and lettuce cups.

Nutrition

Nutrition Facts
Keto Moo Shu Pork
Amount per Serving
Calories
341
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
167
mg
56
%
Sodium
 
867
mg
38
%
Potassium
 
944
mg
27
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
32
g
64
%
Vitamin A
 
1856
IU
37
%
Vitamin C
 
25
mg
30
%
Calcium
 
76
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Asian, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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