Healthy Moo Shu Stir Fry

Update - 4/23/2017: I've been working on my photography, and since this is one of my most popular recipes, I wanted to give the images a revamp! These pictures are new, but the recipe is the same as it's always been. (Original image is at bottom of post for reference).

Moo Shu Stir Fry Pork or Chicken

Usually, I enjoy riding my bike to work. As you pull around a corner and head down a hill, there's no better word than freedom. Do you remember biking around the block as a kid? Just free to roll? Why leave those moments to the kids? When it's Friday afternoon, and you roll out of the office parking lot, the wind in your face, you'll know what I mean. 

I'm writing this post because a few weeks ago I took a spill that landed me face first on the pavement. The asphalt ripped through my (brand new) down coat, my gloves, and scraped up my arms. My helmet saved my head, my sunglasses saved my face -- thank goodness (not to sound all "mom" on you, buuuut Wear your helmet!!). 

Moo Shu Stir Fry Pork or Chicken

A lot of people offered me a ride home that day, and I almost took someone up on it when, after getting so many offers, I started to wonder if maybe I shouldn't ride home. The lazy little voice inside of me liked the sound of a warm car, and someone else at the wheel. The more I thought about it, the more my apprehension grew, until my lazy voice was coupled with my what-if voice, and suddenly I could hear nothing in my mind but whispers of "Warm caaaar..." "Nice and safe...." "Warm car....." "Don't you fall agaaaaain".

Here's the thing: they offered me a ride because I was flustered, and they care. And that was really nice. But what no one can know, unless they can hear your thoughts, is the power of getting up and starting again. When I was a gymnast, this was the golden rule: if you fall, you get right back and try again. Otherwise, that what-if voice will only gain power and become a tyrant you can't ignore.

Moo Shu Stir Fry Pork or Chicken

At first, I rode terribly slow and cautiously. My eyes analyzed every bit of pavement in front of me: Is that the rock I hit? Oh! don't hit that rock. Go way over there, away from that sand pit.

And then, anxious to get through a green light before it turned red, I cautiously peddled a little faster. After a few blocks, I realized I was free again -- all of that negative energy leaving my body with each exhale. It's just my bike. I know how to bike. I love to bike. 

And hey, on the bright side, that crash motivated me to finally get a massage I've desperately been wanting. (Thanks, whiplash!) 

When you fall, get right back up. Find glory in that freedom. And then, find something delicious to eat -- something like this moo shu. 😉

Healthy Moo Shu Stir Fry Pork or Chicken

Healthy Moo Shu Stir Fry

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Serves: 4   |    Total Time:



Ingredients:

    Pork:
  • 2 tablespoons soy sauce or coconut aminos
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dark sesame oil
  • 1 pound boneless pork loin OR chicken thighs, cut into 1 x 1/4-inch strips (ask your butcher to do it for you!)
  • Stir Fry:
  • 2 tablespoons coconut oil
  • 1/2 cup (1-inch) sliced green onions
  • 3 tablespoons garlic, minced
  • 2 tablespoons ginger, minced
  • 4 cups shredded napa cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup mushrooms, sliced
  • 1 cup bean sprouts
  • 2 eggs, lightly beaten
  • Sauce:
  • 3 tablespoons lime juice
  • 3 tablespoons soy sauce or coconut aminos
  • 1 teaspoon arrowroot powder
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon black pepper

Directions:

  1. Mix the first three ingredients for the pork/chicken in a shallow pyrex or ziplock bag. Place the pork in the marinade, and either close the ziplock or cover the pyrex. Place in the fridge and allow to marinate for at least 4 hours.
  2. When ready to prepare the stir fry, remove the pork/chicken from the fridge and set aside. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Once oil sizzles, add the pork/chicken the pan. Cook on pork pieces on one side for 5 minutes, stir and flip on the other side until the pork/chicken is cooked through. Remove pork/chicken from pan.
  3. Heat the additional tablespoon of coconut oil. Add the garlic, ginger, green onions, and mushrooms to the pan. Allow to cook for 3 minutes. Add the cabbage, carrots and the bean sprouts. Stir, and cook for 3 more minutes.
  4. In a separate bowl, whisk the eggs. Add to the pan, and use a wooden spoon to stir the eggs occasionally, just enough to scramble the eggs.
  5. Add the pork/chicken back to the pan. In a small bowl, whisk together the ingredients for the sauce. Drizzle the sauce into the pan, and stir everything until it was well coated. Cook everything for 5 more minutes.

Moo Shu Stir Fry
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Cauliflower Pork Fried "Rice" + One-Pot Paleo Cookbook Review

Ok, so I know I write a food blog and am supposed to be eating gourmet meals all the time and all, but the reality is that half the time I'm throw meals together in rush with no direction. My lunches are often random compilations of leftovers, the makings of a salad, or other snacks. My desire to eat real food out weighs my desire to eat a typical sack lunch, so I prefer the random lunch anyways! 

When lunch time rolls around, I can almost guarantee it will go one of two ways.

Some days I go to heat up my lunch, and I'm super excited to eat it because it's delicious leftovers. Someone else walks into the kitchen, and asks me what I'm having for lunch. They know I write a food blog--they know that I'm probably super excited about what I'm having for lunch- so it's a loaded question. When I have great leftovers, answering feels a bit like bragging. It feels just enough like bragging that I almost (almost) feel bad about it. 

The second scenario happens on days when I'm running out the door in a rush and  throw together some mis-matched items to make a "lunch". You know what I'm talking about. It's something like a spinach-carrot-bell pepper salad with the last of the leftover chicken and a sprinkle of nuts. Or a half-full tupperware of soup, a few veggies on the side, and a heaping of "gosh I hope I have some good snacks in my drawer at work" wishes. When people ask what I have for lunch on those days, I feel like shrinking on the inside. Er... um... well, I have a leftover burger on a pile of arugula which is totally dry because we were out of oil and vinegar. Jealous, aren't you? 

Those days are a total bummer. 

Those are the days that I'm most desperate for quick, easy meals that are no brainers. Preferably the also require minimal cleaning. Those are the days I'm most desperate for a cookbook like One-Pot Paleo: Simple to Make, Delicious to Eat and Gluten-free to Boot. Have you heard of it? It's a new cookbook by Jenny from Paleo Foodie Kitchen. Not only is the book full of simple to make delicious meals, it's also full of photos. And if there's one thing I look for in a cookbook is it's photos (big, bright, full page photos). Jenny manages to make her totally approachable meals also totally drool worthy-- a sweet spot, it you ask me.

This cookbook's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do! 

Cauliflower Pork Fried Rice

Paleo, Gluten-Free, Grain-Free   |       |    Print Friendly and PDF

This recipe is from One-Pot Paleo

Serves: 4   |    Total Time:



Ingredients:

  • 1 tablespoon ghee or bacon fat
  • 3 cloves garlic,minced
  • 1 cup sweet onions, chopped
  • 1 pound ground pork
  • 1 cup carrots, chopped
  • 3 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1/4 teaspoon coarse ground black pepper
  • 2 large eggs
  • 4 cups cauliflower rice (run cauliflower floret through the cheese grate attachment of your food processor)
  • 1/2 cup green onions, chopped

Directions:

  1. Add ghee to a wok over medium-high heat. Add the garlic and onions & saute for 3 minutes. Add the ground pork and cook for 7-8 minutes while breaking apart big pieces with the back of a wooden spoon.
  2. Stir in the carrots and season with the coconut aminos, fish sauce and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy.
  3. Top with more green onions before serving.

4 Comments