Carnivore-ish by Ashleigh Vanhouten Beth Lipton

Author:Ashleigh Vanhouten, Beth Lipton [Ashleigh Vanhouten, Beth Lipton]
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2022-01-15T05:00:00+00:00

CHAPTER 5:

PORK

Mu Shu Pork Bowls

Pork Medallions with Mustard Pan Sauce

Loaded Sweet Potatoes

Slow-Baked Ribs

Pulled Pork

Sausage and Apple–Stuffed Pork Loin Roast

Air Fryer Pork Katsu

Pork Breakfast Sausage Patties

Vietnamese-Style Roast Pork Lettuce Wraps

Sausage and Peppers

Breadless Croque Monsieur

Grilled Pork Chops with Spicy Fruit Salsa

Italian Sub Salad

MU SHU PORK BOWLS

SERVES: 4 | PREP TIME: 20 minutes | COOK TIME: 20 minutes

Mu shu pork is a takeout favorite. Meat and vegetables stir-fried with ginger and garlic, drizzled with hoisin? Yes, please. Here we give it a carnivore-ish spin with a higher protein-to-vegetable ratio. This bowl version skips the traditional thin pancakes, though you could wrap it in tortillas or serve it over rice if you like. We made the hoisin optional, but we highly recommend using it. Its tangy sweetness, combined with a hit of heat from the Sriracha, really elevates this dish.

3 tablespoons plus 1 teaspoon coconut aminos

1 tablespoon mirin

1 teaspoon fish sauce

1 teaspoon arrowroot powder

4 tablespoons avocado oil, divided

6 ounces shiitake mushrooms, destemmed and caps thinly sliced

Fine sea salt

1 pound boneless pork loin chops, cut into thin strips

Freshly ground black pepper

3 large eggs, beaten

4 scallions, white and light green parts, sliced on a diagonal (about ¼ cup)

3 cloves garlic, minced (about 1 tablespoon)

1½ tablespoons minced fresh ginger

1 (12-ounce) bag coleslaw mix

1 tablespoon toasted sesame oil

Gluten-free hoisin, for serving (optional)

Sriracha sauce, for serving (optional)

1. In a small bowl, whisk together 3 tablespoons of the coconut aminos, the mirin, and fish sauce. In a small cup, dissolve the arrowroot in 1 teaspoon of water.

2. Warm 1 tablespoon of the avocado oil in a large skillet (or wok, if you have one) over medium-high heat. Add the mushrooms, sprinkle with salt, and cook, stirring occasionally, until tender and golden in spots, 6 to 7 minutes. Transfer to a bowl. Add another tablespoon of the oil to the pan and swirl to coat. Add the pork, season lightly with salt and pepper, and cook, stirring, until just cooked through with no spots of pink left, 1 to 2 minutes. Transfer to the bowl with the mushrooms and cover to keep warm. Pour off any liquid in the pan.

3. Lower the heat to medium. Add another tablespoon of the oil to the pan and swirl to coat. Whisk the remaining teaspoon of coconut aminos into the eggs. Add to the skillet, sprinkle with salt, and cook, stirring, until just cooked through, about 2 minutes. Break up into small pieces and transfer to a separate small bowl.

4. Raise the heat to medium-high. Add the remaining tablespoon of oil to the pan and swirl to coat. Add the scallions, garlic, and ginger; sauté until fragrant, about 1 minute. Add the coleslaw mix, season lightly with salt, and stir-fry until the cabbage begins to wilt, 2 to 3 minutes.

5. Return the mushrooms, pork, and any accumulated liquid to the pan. Pour in the aminos mixture and stir to pull up any browned bits from the bottom of the skillet. Return the cooked eggs to the pan, then drizzle in the arrowroot slurry. Cook, stirring, until the sauce thickens and coats all of the ingredients, about 1 minute.

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