Tuesday, May 14, 2013

Paleo Moo Shu Wraps (Recipe Revisit)

Thank goodness I pulled this one out of the archive: the original post as not my prettiest! I also tried my hand out at some coconut flour and egg white tortillas, which enabled me to serve the pork as it's traditionally done. You could also accomplish the same with romaine or iceberg lettuce leaves.

When I've made this pork in the past I've used bagged broccoli slaw for the vegetables. This time I was lucky enough to have some Asian slaw of carrots, cabbage and peppers. You can honestly use whatever veggies you like, but it does work best if they are shredded or chopped thinly.
Paleo Moo Shu Wraps

1 tbs. olive or coconut oil
2 tsp. coconut aminos
1 lb. pork tenderloin, fat trimmed and cut into bite-size pieces
6-8 oz. bagged broccoli slaw or other shredded/chopped vegetables
4 chopped scallions
1 cup hoisin sauce (see below)
minced cilantro and lime juice, for garnish (optional)
one batch coconut flour tortilla (see below) OR lettuce leaves, for wrapping

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.

Hoisin Sauce

5 tbs. coconut aminos
3 tbs. raw & creamy almond butter
1.5 tsp. raw honey
2 tsp. sesame oil
2 cloves minced garlic
black pepper, to taste

Combine all ingredients in a small bowl, blending with a whisk.

Coconut Flour Tortillas

6 egg whites
1/4 cup coconut milk
1/4 cup coconut flour
1/2 tsp. garlic powder
1/4 tsp. each salt & pepper
coconut oil, for cooking

Combine all ingredients in a blender or with an electric mixer until coconut flour is evenly dispersed. Allow to sit for a few minutes.

Heat a skillet on medium and add a smidge of coconut oil. Pour about 1/4 cup of the batter onto the pan, moving the pan around to allow it to spread into a large circle.

Put over heat and cook for about a minute. Flip and cook for a minute on the other side, then remove to a paper towel. Make your remaining tortillas in the same manner, re-greasing the skillet as necessary with coconut oil.

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