• Katherine Arthurs

Moo Shu Pork Stir Fry with Homemade Hoisin Sauce

Do you like Hoisin sauce? Wait - how do you pronounce it? ha! It's a strange word to say. But oh so delicious to eat.

When you can make this sauce homemade and it is soy and gluten free - Well, you make a lot of it and use it for many different dishes. I could dip anything into it. This homemade hoisin sauce makes the dish FABULOUS! It would be great on salmon, vegetable stir fry - gosh, really anything.

And since this dish is a stir fry its packed full of flavors. I love that it can be enjoyed in a wrap, over rice or allow with some vegetables.

I initially found inspiration for this recipe in Juli Bauer's paleo cookbook and I knew I had to put my own spin on it. My belly is pretty sensitive to cabbage so I only used 1 cup - but you could add more, along with shredded carrots.

Using Pork Tenderloin makes it even more delicious. This cut of pork keeps the moisture and retains its shape and tender texture - it's great cut into small slices - plus it cooks in under 3 minutes. If you use pork chops, cut the pieces into smaller slices.

Moo Shu Pork Stir Fry

1 tablespoon sesame oil

1/2 medium sized onion, chopped

2 cups shiitake mushrooms, sliced (portabella or baby bella work great too!

2 garlic cloves, chopped

1 cup thinly sliced green cabbage

3 tablespoons coconut aminos (I like this brand)

1 pork tenderloin (around 1.5 pounds), sliced thinly

salt & pepper

3-4 heaping tablespoons of Home-made Hoisin Sauce (keep more for dipping)

2-3 scallions, chopped

In a large sauce pot or cast iron pan, heat the sesame oil over medium/high heat. When the pan is hot, add the onions and mushrooms. Cook for 4-6 minutes - stirring every minute to prevent burning - you want them to brown but not burn. Add garlic and sliced cabbage. Stir to combine all ingredients and cook for 1 minute.

Add coconut aminos, pork and a sprinkle of salt and pepper to the pan. Stir with tongs so that you are combining all ingredients together while they cook. Once the pork is cooked through (around 4 -6 minutes) turn the heat off. Drizzle the hoisin sauce on top along with the scallions to garnish. Serve hot.

** keep more of the hoisin sauce around for dipping and adding to individual plates.

Home-made Hoisin Sauce (Adapted from Juli Bauer's Paleo Cookbook)

1/2 cup coconut aminos (I like Coconut Secrets)

1/4 cup sunflower seed butter (here is the brand that I like)

2 tablespoons molasses

1 tablespoon coconut vinegar (or white vinegar)

1 tablespoon sesame oil

1 tablespoon hot sauce

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Using a small sauce pot, add all the ingredients into the pot. Turn heat on medium and stir to combine. Mix until the sunflower seed butter is fully melted and everything is combine. Let cool and transfer to a glass container with a lid for storing.