Mu Shu Pork Recipe - Low Carb & Healthy
Low carb recipe for Mu Shu Pork which belongs to the Pork and Lamb recipe category.
- 8 ounces (225 g) boneless pork loin, sliced across the grain and then
- cut into matchsticks
- 3 eggs, beaten
- Peanut oil
- cup (35 g) slivered mushrooms
- 1 cup (70 g) shredded napa cabbage
- 3 scallions, sliced
- 1 cup (50 g) bean sprouts
- 3 tablespoons (45 ml) soy sauce
- 2 tablespoons (30 ml) dry sherry
- 4 low-carb tortillas
- Hoisin Sauce
First, in a wok or heavy skillet over high heat, scramble the eggs in a few tablespoons of the peanut oil until they're set but still moist.
Remove and set aside.
Wipe the wok out if there's much egg clinging to it.
Add another cup (60 ml) or so of peanut oil and heat.
Add the pork and stir-fry until it's mostly done.
Add the mushrooms, cabbage, scallions, and sprouts, and stir-fry for 3 to 4 minutes.
Add the eggs back into the wok and stir them in, breaking them into small pieces.
Now add the soy sauce and sherry, and stir.
To serve, take a warmed, low-carb tortilla and smear about 2 teaspoons of Hoisin Sauce on it.
Put about a quarter of the stir-fry mixture on the tortilla and wrap it up.
Each with 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 27 grams of protein (Analysis does not include lowcarb tortillas or hoisin sauce.) Make sure you have everything cut up and ready to go before you cook, and this recipe will be a breeze.