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Mu Shu Pork Wraps

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Servings: 4 Prep: 25 min Dairy Free Gluten Free Kids Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Coconut Aminos, Napa Cabbage, Fresh Ginger, Arrowroot, Coconut Flour Tortillas

Ingredients

1 pound boneless pork chops

½ cup hoisin sauce, plus more to taste

2 tablespoons coconut aminos ⚠

1 head napa cabbage ⚠

6 ounces shiitake mushrooms

4 green onions

3 carrots

2 inches fresh ginger ⚠

2 tablespoons avocado oil

1 teaspoon arrowroot ⚠

2 teaspoons water

8 coconut flour tortillas ⚠

Instructions

1. Slice pork into thin strips. In a small bowl, add hoisin sauce, coconut aminos, and pork strips. Combine well and set aside.

2. Core and thinly slice cabbage. Remove stems from the mushrooms and slice thinly. Remove tips of the green onions and slice thinly. Peel and grate carrots and ginger.

3. In a wok or large frying pan, heat avocado oil over high heat. Add cabbage, mushrooms, green onions, and carrots and sauté until veggies are tender.

4. Add ginger and cook for another 30 seconds.

5. Add pork in its marinade and stir for 2-3 minutes until pork is lightly browned.

6. Mix the arrowroot powder with the filtered water.

7. Stir in the arrowroot/water mixture and cook, stirring often, until the sauce has thickened and the pork is cooked through, about 2-3 minutes.

8. Allow pork to cool slightly. Serve mu shu pork wrapped in tortillas with extra hoisin on the side.