Mu Shu Pork (Peanut-Free)

Ingredients

• 1 lb Pork Tenderloin
• 0.5 oz Dried Shiitake Mushrooms
• 0.5 oz Wood Ear Mushrooms
• 4 cups Cabbage
• 1 cup Carrot
• 0.5 cup Scallions
• 2 large Eggs
• 2 tablespoons Sunflower Seed Butter
• 3 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon Sesame Oil
• 1 teaspoon Brown Sugar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 8 pancakes Thin Pancakes

Instructions

1. 1Place the 0.5 oz dried shiitake mushrooms and 0.5 oz wood ear mushrooms in a heatproof bowl. Cover with very hot water and let them soak for 30 minutes until softened. Once softened, drain the mushrooms, remove and discard any tough stems, and slice them thinly.
2. 2Slice the 1 lb pork tenderloin into thin strips, about 1/4-inch thick and 2-inches long. In a separate small bowl, whisk the 2 large eggs until well combined. Heat a lightly oiled 8-inch non-stick skillet over medium heat (350°F / 175°C). Pour in the whisked eggs and cook, swirling the pan, until a thin omelet forms. Let it cool slightly, then slice the omelet into thin strips.
3. 3Prepare the vegetables: shred the 4 cups of cabbage and the 1 cup of carrot. Thinly slice the 0.5 cup scallions, separating the white and green parts.
4. 4In a small bowl, whisk together the 2 tablespoons sunflower seed butter, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon brown sugar, 2 minced cloves garlic, and 1 teaspoon grated ginger until smooth. This is your hoisin sauce alternative.
5. 5Heat 1 tablespoon of sesame oil in a wok or large skillet over high heat until it just begins to smoke (around 400°F / 205°C). Add the 1 lb pork tenderloin strips and stir-fry for 3-4 minutes, or until the pork is browned on all sides and cooked through (internal temperature reaches 145°F / 63°C). Remove the pork from the wok and set aside.
6. 6Add the sliced shiitake and wood ear mushrooms to the hot wok. Stir-fry for 2 minutes until fragrant. Add the shredded 4 cups cabbage, 1 cup carrot, and the white parts of the 0.5 cup scallions. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp, meaning they are slightly softened but still have a slight bite.
7. 7Return the cooked pork to the wok. Add the sliced omelet strips and the green parts of the 0.5 cup scallions. Pour in the prepared hoisin sauce alternative. Stir-fry everything together for 1-2 minutes, until all ingredients are well combined and heated through.
8. 8Serve the Mu Shu Pork mixture immediately with the 8 thin pancakes. Instruct each person to spoon a portion of the pork and vegetable mixture into a pancake and fold it to eat.

Substitutions

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