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Moo Shu filling and Low-Carb Homemade Hoisin Sauce

Course: Main Course
Cuisine: Chinese
Keyword: gluten free, keto-friendly
Yield: 5 approx. servings

Equipment

  • Sharp knife
  • Large frying pan or wok we prefer cast iron over non-stick
  • Metal spatula and bamboo chopsticks (optional)

Materials

For the Moo Shu

  • 1.25 lbs Meat chicken or pork
  • 4 Eggs beaten with 1/4 tsp sesame oil and a pinch of salt
  • 4 cups Cabbage Thinly shredded (approx.14 oz)
  • 1 cup Peppers thinly sliced
  • 1 oz dry Cloud ear mushrooms (optional) Soaked in water 15-30 min and cut in 1/2 inch pieces
  • 2 cups Shitake mushrooms stemmed and thin sliced
  • 1 oz dry Lily flower (optional) steeped in hot water until soft
  • 1/3 cup Scallion thin sliced
  • 4 Tbs Tamari reserve 1 Tbs for meat
  • ¼ cup Homemade hoisin
  • 5 Tbs Oil reserve 2 tsp for meat
  • 2 tsp Toasted sesame oil
  • 1 Tbs Crushed garlic reserve 1 tsp for meat
  • 1 Tbs Ginger julienned, minced, or grated

For the Hoisin

  • 5 Tbs Smooth almond butter or half almond half peanut
  • 5 Tbs Powdered allulose
  • 5 Tbs Water
  • 2 Tbs Wheat free tamari or coconut aminos
  • 2 tsp Toasted sesame oil
  • 1.5 tsp Rice vinegar or apple cider vinegar
  • ½ tsp Five spice powder

Instructions

Hoisin

  • Combine all the ingredients in a small sauce pan over low heat. Mix well and cook at very low temp until it thickens. If it becomes too thick or is separating mix in 1 Tbs of water at a time until completely incorporated.

Moo Shu

  • Cut the meat into ¼ to ⅓ inch strips. Season with 1 Tbs of the tamari, 1 tsp of the garlic, and 2 tsp of the oil. Let marinate while prepping the rest of the ingredients.
  • Measure out and prep all of the ingredients before starting the stir fry.
  • Heat pan on high, once it's hot, add 2 tsp oil and turn down to medium. Pour in eggs and agitate until they start to set. While still in the pan, chop them up. Try not to brown them, as soon as they are set, remove and reserve.
  • Set pan on highest heat. Once the pan is just smoking, add 1 Tbs oil. Swirl it around and add ginger, garlic, and peppers, sauté while stirring for 30 sec.
  • Add mushrooms and continue stirring for about 2 min, until the vegetables are just barely starting to soften. If using cloud ear mushrooms and lily flowers, add them now and sauté for 30 sec. Otherwise, continue sautéing for 30 more seconds.
  • Add the cabbage and continue to cook, stirring for 1 min, add scallions and tamari and stir for another 30 sec. Once the cabbage looks like it's just starting to wilt, transfer to a bowl and reserve.
  • To cook the meat, heat pan on the highest heat once more. Once you see smoke, add 1 Tbs oil and half the meat. Sauté for 2 min on the highest heat, stirring constantly until cooked through. Its best to do this in 2 batches so the meat cooks properly. Cook the first half and put in a bowl, then cook the second half following the steps above.
  • Add the first batch of cooked meat and all the vegetables back into the pan, stir and add the hoisin and eggs, stirring for another couple seconds. Immediately take the food off the heat, stir in sesame oil, and transfer Moo Shu to a serving dish. It's now ready to eat!
  • Serve Moo Shu fresh with mandarin pancakes, homemade hoisin, and cilantro.

Notes

When cooking the veggies, it's always better to cook them less than to accidentally over cook them. The residual heat will continue to cook them after they are out of the pan.
If using cloud ear mushrooms or lily flowers, soak them in hot water before prepping the rest of the ingredients.