- 1/2 lb pork tenderloin, cut into small thin 1-inch long strips
- 3 eggs, whisked
- 15 napa cabbage leaves, chopped into thin strips
- 1 cup shiitake mushrooms, sliced
- 1 8oz (5oz dry weight) can of sliced bamboo shoots
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon coconut aminos
- 1/2 teaspoon apple cider vinegar
- salt to taste
- coconut oil to cook in
- 1/4 cup scallions (for garnish)
- lettuce leaves to serve in (optional)
- Add 1 tablespoon of coconut oil to a skillet on medium heat.
- Add a little bit of salt to the whisked eggs and pour the mixture into the skillet. Let it cook undisturbed into a pancake. Flip the egg pancake once it’s cooked most of the way through (so it’s pretty solid when you flip it). Cook for a few more minutes, then place on a cutting board and cut into thin 1-inch long strips.
- Cook the pork in a teaspoon of coconut oil. Stir with a spatula to make sure the strips don’t clump together.
- Once the pork is cooked, add in the strips of eggs, sliced mushrooms, sliced napa cabbage, and bamboo shoots. Add in the ginger, coconut aminos, and apple cider vinegar.
- Cook until the cabbage and mushrooms are soft. Then add salt to taste.
- Sprinkle the scallions on top for garnish and serve in lettuce cups or by itself.