Paleo Mu Shu Pork

Paleo Mu Shu Pork

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Entree
  • Cuisine: Chinese


  • 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)


  1. Add 1 tablespoon of coconut oil to a skillet on medium heat.
  2. 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.
  3. Cook the pork in a teaspoon of coconut oil. Stir with a spatula to make sure the strips don’t clump together.
  4. 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.
  5. Cook until the cabbage and mushrooms are soft. Then add salt to taste.
  6. Sprinkle the scallions on top for garnish and serve in lettuce cups or by itself.


  • Serving Size: 1 bowl