I have to admit, I am a big fan of Chinese cuisine and I’m always doing my best to find new ways to adapt Asian recipes to my keto diet. For those of you that resonate with this, here’s an amazing Keto Mu Shu pork recipe!
It takes about 15 minutes to prep and another 15 to cook it so you can consider making it on one of those busy weekdays when you need a quick dinner fix.
You can serve it in lettuce wraps (a great substitute for the little pancakes in which this dish is usually served) or you can skip this part and serve it as it is. Both ways, this is a super tasty Mu Shu pork recipe that will surely impress your loved ones!
The Tamari sauce will add a savory taste to your pork tenderloin and vegetables and if you want to make it even more special garnish it with scallions.
- 3 Tablespoons (45 ml) coconut oil, divided, to cook with
- 1/2 lb (225 g) pork tenderloin, cut into small strips or diced into small cubes
- 3 medium eggs, whisked
- 1/2 carrot (1 oz or 25 g), diced
- 1/4 onion (1 oz or 28 g), diced
- 5 napa cabbage leaves, chopped into thin strips
- 1/2 teaspoon freshly grated ginger
- 1 Tablespoon (15 ml) gluten free tamari sauce or coconut aminos
- 1 teaspoon (5 ml) apple cider vinegar
- Salt and pepper, to taste
- 1/4 cup scallions (for garnish)
- lettuce leaves to serve in (optional)
- Add 1 tablespoon of coconut oil to a frying pan on medium heat.
- Whisk the eggs with a bit of salt to flavor it.
- Add the whisked eggs into the frying pan and cook into a pancake. Flip the pancake when it’s more solid. Once cooked, cut up the egg into small squares.
- Add 2 tablespoons of coconut oil to the frying pan and saute the pork until cooked.
- Then add in the rest of the ingredients (including the diced eggs).
- Add additional salt and pepper, to taste.
- Sprinkle the scallions on top for garnish and serve in lettuce cups or by itself.
- Calories: 335
- Sugar: 1g
- Fat: 26g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
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