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. 1Soak shiitake and wood ear mushrooms in hot water for 30 minutes, then slice thinly.
2. 2Cut pork tenderloin into thin strips.
3. 3Whisk eggs and cook into a thin omelet. Slice into thin strips.
4. 4Shred cabbage and carrot. Slice scallions thinly.
5. 5In a small bowl, whisk together sunflower seed butter, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, and grated ginger to create a hoisin sauce alternative.
6. 6Heat sesame oil in a wok over high heat.
7. 7Stir-fry pork until browned.
8. 8Add mushrooms and stir-fry for 2 minutes.
9. 9Add cabbage, carrot, and scallions. Stir-fry until vegetables are tender-crisp.
10. 10Add egg strips and hoisin sauce alternative. Stir-fry until heated through.
11. 11Serve with thin pancakes. Let each person fill their pancake with the pork mixture.

Substitutions

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