Low Carb Mu Shu Pork Skillet

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    55 min

Low Carb Mu Shu Pork Skillet

Delicious tender pork sirloin is marinated in sherry wine, soy sauce, and white pepper and then simmered along with julienned bamboo shoots, shiitake mushrooms, and green cabbage. The result? A very filling dish with traditional Chinese flavors, using common ingredients.

How can I serve Mu Shu Pork?

Traditionally, sesame flavored tortilla-like flatbreads are filled with Mu Shu Pork filling and drizzled in hoisin sauce. Instead of flatbreads, serve Keto Mu Shu Pork alongside hot, steaming cauliflower rice. Additionally, you can make the Keto Tortillas on this site here and add sesame seed oil to the dough. https://www.carbmanager.com/recipe/keto-tortillas

Can I use other cuts of pork for this dish?

Yes, this recipe uses pork sirloin, which is very tender due to it’s higher marbling. If you decide to use a leaner cut, like pork tenderloin, add some extra oil to the saute process to add some dietary fat.

Is this dish Keto?

Depending on the serving size, this dish can be very filling for Keto and Low Carb diets. Tailor this dish towards Keto by serving it along with side nuts, which are higher in fats.

  • Net Carbs

    7.5 g

  • Fiber

    4.9 g

  • Total Carbs

    12.4 g

  • Protein

    31.6 g

  • Fats

    19.1 g

367 cals

Low Carb Mu Shu Pork Skillet

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Mushrooms Shiitake Dried

    Mushrooms Shiitake Dried

    1 ounce

  • Raw Egg

    Raw Egg

    4 large

  • Cabbage, Green, Raw

    Cabbage, Green, Raw

    24 ounce

  • Bamboo Shoots, Canned And Drained

    Bamboo Shoots, Canned And Drained

    5 ounce

  • Scallions

    Scallions

    3 large

  • Pork Roast, Sirloin, Fresh, Visible Fat Eaten

    Pork Roast, Sirloin, Fresh, Visible Fat Eaten

    2 pound

  • Tamari Sauce

    Tamari Sauce

    ½ cup

  • Sherry Cooking Wine by Holland House

    Sherry Cooking Wine by Holland House

    4 tablespoon

  • White Pepper, Ground

    White Pepper, Ground

    ¼ teaspoon

  • Ginger

    Ginger

    2 teaspoon

  • Avocado Oil

    Avocado Oil

    2 tablespoon

  • Cauliflower Rice by Woolworths

    Cauliflower Rice by Woolworths

    40 ounce

Recipe Steps

steps 15

55 min

  • Step 1

    Like a stir fry, start by prepping all ingredients so they are ready to go into the hot pan. Fill a small saucepan with water and add dried shiitake mushrooms. Bring to a simmer and then cover with a lid for 5 minutes or until mushrooms are hydrated.
    Step 1
  • Step 2

    Strain mushrooms and set aside.
    Step 2
  • Step 3

    Cut the cabbage in half and remove the core. Slice the cabbage into very thin slices. Slice the green onions and separate the whites from the greens. Slice the bamboo shoots into thin strips.
    Step 3
  • Step 4

    Next, add eggs to a bowl and scramble them. Set these aside.
    Step 4
  • Step 5

    In a large mixing bowl, add the soy sauce, sherry wine, and white pepper powder. Slice pork into julienne strips. It helps to freeze the meat and allow it to temper in the fridge overnight. This results in a partially frozen cut of meat which makes it very easy to slice. Place the meat in with the soy sauce mixture and stir well. Set aside.
    Step 5
  • Step 6

    Add white parts of the green onion and stir for 30 seconds.
    Step 6
  • Step 7

    Heat a large frying pan, over medium-high heat until very hot. Add half of the oil and tilt the pan to spread to around evenly. Add the scrambled eggs.
    Step 7
  • Step 8

    Allow cooking for 30 seconds to 1 minute before attempting to move the egg around. Scramble the egg until cooked and remove it to a bowl and set aside.
    Step 8
  • Step 9

    Add the rest of the oil and then the meat with its marinade. Allow the meat to cook until well done for about 15 minutes.
    Step 9
  • Step 10

    There will be a lot of liquid in the bottom of the pan. This is what you want. Remove the meat with a slotted spoon to a bowl, leaving the liquid behind in the pan.
    Step 10
  • Step 11

    Add the mushrooms and bamboo shoots. Stir well for 1-2 minutes.
    Step 11
  • Step 12

    Add the cabbage and cook until almost completely wilted.
    Step 12
  • Step 13

    Add the meat and eggs back into the pan and stir well to combine it all.
    Step 13
  • Step 14

    Cook for 5 minutes on low to make sure everything is heated through. Top with reserved green scallions. Serve hot!
    Step 14
  • Step 15

    Serve with hot cauliflower rice.
    Step 15

Comments 3

  • IneffableAvocado889785

    IneffableAvocado889785 2 years ago

    When do i add the ginger? In the marinade? Is Tamari sauce the soy sauce?

    • nobletanya

      nobletanya 3 years ago

      Found this recipe very difficult to follow. Step 6 asks to add whites of green onion to pan and stir. Is the pan heated or are we just seasoning the pan cold? Do we take them out and be done with them? Or are we adding the eggs? Enjoyed the dish but think the recipe could be simplified.

      • Marina

        Marina 4 years ago

        Very nice but too much tamari (even though I used half) and too much cabbage. Added celery and a chili - perhaps mushrooms too next time.