Low Carb Moo Shu Pork

Name: Low Carb Moo Shu Pork
Prep time: 2 h
Cook time: 11 min
Total time: 2 h 11 min
Yield: 4 serving
Ingredients: 4 Mission® Carb Balance Soft Taco Flour Tortillas; 1 pound pork; 2 tablespoons vegetable oil; 2 eggs; 8 ounces slaw mix; 5 ounces Shiitake mushrooms; 2 ounces bean sprouts; 3 ounces bok choy; 2 tablespoons scallions; 1 teaspoon fresh ginger; 2 cloves garlic; 6 tablespoons soy sauce; 2 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon five spice powder; 3-5 drops liquid sweetener; 1/2 teaspoon fresh ginger; 2 tablespoons black bean paste; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1/2 teaspoon sesame oil; 1/2 teaspoon five spice powder; 1 teaspoon Sriracha hot sauce

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Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 11 mins
Servings
4
Course
Main Course
Cuisine
Asian

Low Carb Moo Shu Pork

Benson Grant

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This Low Carb Moo Shu Pork is a quick and easy low carb dinner recipe made with a mix of stir-fried pork and vegetables served on a low carb tortilla.

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Ingredients

Servings

4 Mission® Carb Balance Soft Taco Flour Tortillas
1 pound pork cut into thin strips
2 tablespoons vegetable oil
2 eggs
8 ounces slaw mix
5 ounces Shiitake mushrooms
2 ounces bean sprouts plus more for garnish
3 ounces bok choy cut into thin stips
2 tablespoons scallions sliced

Marinade:

1 teaspoon fresh ginger
2 cloves garlic crushed
6 tablespoons soy sauce
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon five spice powder

Hoisin sauce

3-5 drops liquid sweetener see note
1/2 teaspoon fresh ginger
2 tablespoons black bean paste
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
1/2 teaspoon five spice powder
1 teaspoon Sriracha hot sauce

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Instructions

Mix all marinade ingredients together in a small bowl. Split in half.
Place the thinly sliced pork in a bowl and pour ½ of the marinade over the pork. Stir around so the meat is fully coated, then cover and let marinate in the refrigerator for at least 2 hours. Store extra marinade in a small container in the fridge until ready to use.
Whisk hoisin ingredients together in a small bowl and set aside.
Whisk eggs together in a small bowl.
Heat a large skillet over medium high heat. Add 1 tablespoon of vegetable oil and marinated pork. Cook for approximately 5 minutes until pork is mostly cooked.
Pour eggs into pan and continue to stir and cook until the eggs are scrambled, approximately 1 minute.
Add the second tablespoon of vegetable oil, slaw mix, mushrooms, bean sprouts, bok choy, and the reserved marinade. Continue to cook for approximately 5 minutes, or until vegetables have softened.
Warm up the Mission Carb Balance Tortillas for the best flavor (follow instructions on package) and serve with the Moo Shu Pork, extra bean sprouts and scallions for garnish, and a drizzle of low carb hoisin sauce.
Enjoy!