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I had pork leftover from my Asian Pork Chops and decided to make it work for another night for dinner. So I came up with this Moo Shu Pork. I love this recipe because it tastes like Chinese Take-out but has none of the sodium, MSG or hydrogenated oils added. It is the clean version of your favorite one your would order!

Why reinvent the wheel when you can make 1 meal work for multiple meals!! This meal comes together in no time at all and will be a crowd pleaser!


1 tbsp. olive oil

1 tsp. sesame oil

4 pork chops, already cooked, or raw, sliced into think strips

1 bag of shredded cabbage

1 1/2 cups sliced mushrooms

chopped cilantro, optional, for garnish

3 eggs, beaten

Asian Sauce

1 cup coconut aminos

¼ cup Red Boat Fish Sauce

2 tbsp. rice wine vinegar

2 tbsp. fresh grated ginger

1 tbsp. coconut palm sugar

1 tsp. sesame oil

1 clove garlic, grated

Add all ingredients together in a jar and shake well.


Heat 1/2 oils in a large pan on medium to high heat. Add the pork and cook until almost cooked through (if using pork that is already cooked, just stir fry quickly to slightly brown). Add a little bit of the Asian sauce and let cook for another minute or 2. Remove the pork from pan and set aside on a separate plate.

In a separate omelet pan, spray with olive oil and add the beaten eggs. Let cook until set, and then flip. Remove omelet from pan and cut into thin strips. Set aside.

Add the remaining oils to the pan and add the mushrooms, and cabbage. Stir fry for a few minutes. add the pork and a little more Asian sauce until well coated. Add the egg and mix well together. Serve immediately in a bowl or in Siete Brans Tortillas. Garnish with chopped cilantro.