Dinner – or lunch – ready in under 25 minutes? Yes, please! If you’re wondering whether or not these mu shu pork wraps are for real, they are. A quick marinade. A sizzle and a pop in the wok. A little arrowroot powder to thicken the most delicious sauce ever…and that’s a wrap.
Literally. In butter lettuce.
Mu Shu Pork Wraps
- 1 lb boneless pork chops
- 1/2 c hoisin sauce, plus more to taste
- 2 tbsp. coconut aminos
- 1 head Asian cabbage, small
- 6 oz shiitake mushrooms
- 4 green onions
- 3 carrots
- 2 inches ginger
- 2 tbsp. coconut oil
- 1 tsp. arrowroot
- 2 tsp. filtered water
- 1 head butter lettuce
- Slice pork into thin strips. In a small bowl, add hoisin sauce, coconut aminos, and pork strips. Combine well and set aside.
- Core and thinly slice cabbage. Remove stems from the mushrooms and slice thinly. Remove tips of the green onions and slice thinly. Grate carrots. Peel and grate ginger.
- In a wok or large frying pan, heat coconut oil over high heat. Add cabbage, mushrooms, green onions, and carrots and sauté until veggies are tender. Add ginger and cook for another 30 seconds.
- Add pork in its marinade and stir for 2-3 minutes until pork is lightly browned.
- Mix the arrowroot powder with the filtered water. 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.
- Allow pork to cool slightly. Remove whole leaves of the butter lettuce, and serve mu shu pork wrapped in lettuce leaves with extra hoisin on the side.