Paleo Moo Shu Pork Stir-Fry with Sesame Coconut Aminos

Ingredients

For the Pork & Marinade:

• 1.25 lbs pasture-raised pork tenderloin (cut into thin 2-inch matchsticks) or ground pork
• 2 tbsp organic coconut aminos (soy sauce replacement)
• 1 tsp toasted sesame oil
• 1 tsp arrowroot starch (for velvety tenderizing)
• 0.5 tsp coarse sea salt

For the Umami Stir-Fry Sauce:

• 3 tbsp organic coconut aminos
• 1 tsp Red Boat fish sauce (100% anchovy & salt, no sugar)
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, finely minced
• 1 tsp raw apple cider vinegar

For the Wok Stir-Fry:

• 2 tbsp avocado oil (divided)
• 3 large pasture-raised eggs, lightly beaten with a pinch of salt
• 4 cups thinly sliced green cabbage or Napa cabbage (or coleslaw mix)
• 1.5 cups sliced shiitake or wood ear mushrooms
• 1 medium carrot, julienned into matchsticks
• 4 scallions, cut into 1-inch lengths
• 1 head butter lettuce, leaves separated (for serving)

Step-by-Step Instructions

1. Marinate the Pork: In a medium bowl, toss the sliced pork matchsticks with coconut aminos, sesame oil, arrowroot starch, and sea salt. Let rest at room temperature for 10 minutes.
2. Whisk the Sauce: In a small bowl, whisk together coconut aminos, fish sauce, grated ginger, minced garlic, and apple cider vinegar.
3. Scramble the Eggs: Heat 0.5 tbsp avocado oil in a large flat-bottomed wok or 12-inch cast-iron skillet over high heat. Pour in beaten eggs and scramble quickly for 45 to 60 seconds until soft curds form. Transfer eggs immediately to a plate and break into bite-sized pieces.
4. Sear the Pork: Add 1 tbsp avocado oil to the hot wok. Add the marinated pork in a single layer and sear without stirring for 2 minutes until lightly browned. Stir-fry for another 2 minutes until cooked through. Transfer pork to the plate with the eggs.
5. Sauté Vegetables: Add remaining 0.5 tbsp avocado oil to the wok. Toss in the sliced mushrooms, shredded cabbage, julienned carrots, and scallions. Stir-fry vigorously over high heat for 3 minutes until vegetables are crisp-tender.
6. Toss with Sauce: Pour the umami stir-fry sauce over the vegetables. Return the cooked pork and scrambled eggs to the wok. Toss continuously for 1 to 2 minutes until the sauce reduces and coats every ingredient in a glossy glaze.
7. Serve: Spoon hot Moo Shu pork into crisp butter lettuce cups or over warm riced cauliflower. Garnish with extra sliced scallions and toasted sesame seeds.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Coconut aminos are naturally fermented sap from coconut blossoms containing 17 essential amino acids, B vitamins, and 65% less sodium than conventional soy sauce—all without phytoestrogens or genetically modified soy. Shiitake and wood ear mushrooms deliver powerful beta-glucans and ergothioneine, supporting natural killer (NK) cell activation and cellular antioxidant defense.

Frequently Asked Questions