I was excited today to be able to put together a dinner I could feature both here and on my family cooking website. My kids probably eat more Paleo food than they realize, but sometimes I find it more practical to just tweak whatever we're having to suit our individual needs and tastes.
Tonight I made Moo Shu Pork with homemade hoisin sauce, which can be served up in many different ways and comes together ridiculously quickly. Making your own sauce ensures you can keep things gluten and sugar-free. If you're not cooking for kids or those with delicate palates, I highly recommend stirring in a little hot sauce or red pepper flakes to give the sauce a little kick.
MOO SHU PORK
1 tbs. olive oil
2 tsp. coconut aminos of gluten-free soy sauce
1 lb. pork tenderloin, fat removed and cut into bite-size pieces
6-8 oz. bagged broccoli slaw
4 chopped scallions
1 cup hoisin sauce, recipe follows
**optional toppings: lime juice, chopped nuts, minced cilantro
Heat oil in a large skillet or wok. Add 1 tsp. soy sauce and pork, cooking until brown. Add remaining 1 tsp. of soy along with the broccoli slaw and scallions. Cook for 3 minutes and then add sauce, stirring to combine. Cook for one minute more and remove from heat.
5 tbs. coconut aminos or GF soy sauce
3 tbs. natural nut butter (I used almond)
1 1/2 tsp. raw honey
2 tsp. sesame oil
2 cloves minced garlic
black pepper, to taste
Combine all ingredients in small bowl.
For the kids' plates I heated whole wheat tortillas in a 200 oven, wrapped in tin foil. Then I just filled them and enjoyed watching my kids making a mess eating them!
I had planned on making myself some lettuce wraps, but frankly the large leaves at Trader Joes looked a little iffy yesterday. Instead I just put together a big salad, throwing in some avocado slices, toasted raw cashews and minced cilantro.
I'm very proud to have shared this recipe in the "recipe carnival" currently going on at Primal Toad. What a great way to share and get introduced to other Paleo cooks. Check it out!