I came across this recipe by Cybele Pascal in a chapter of her allergy friendly cookbook about making takeaways at home. I haven’t heard of Mu Shu Pork before but apparently it’s a popular takeaway in the United States and based on a stir-fry dish made in northern China and eaten rolled in small pancakes rather than over rice. This recipe has a few adjustments (such as not including soy sauce or egg) in order to make it free of the top 8 allergies. The recipe is also very similar to how we make Chow Mein in New Zealand, it’s all about what you serve it with!
Mu Shu Pork: Serve with Chinese pancakes (delicious scallion pancakes can be picked up from the freezer section of most Asian supermarkets) OR use rice paper wraps OR use gluten free wraps or corn tortillas. *Food allergies mean getting a little inventive! I’ve used both rice paper (like making summer rolls) and gluten free wraps; both are delicious.
Chop Suey: Serve over rice. Consider garnishing with crunchy crispy Chinese noodles (from the snack section of the supermarket).
Chow Mein: Serve with noodles. You can cook with glass noodles (mungbean or rice vermicelli) or with thick egg noodles. Consider garnishing with crunchy crispy Chinese noodles (from the snack section of the supermarket).
Stir Fry Sauce
- 1/2 chicken or vegetable broth
- 2T coconut amino acids (or soy sauce)
- 2T neutral oil (i.e, rice bran oil)
- 1T rice vinegar
- 1T cornstarch, or tapioca starch, or superfine white rice flour
- 1 tsp honey
- 1T neutral oil (i.e, rice bran oil)
- 400-500g pork mince (ground pork)
- 1c red onion, finely diced
- 2T minced or grated ginger (or 2tsp ground ginger)
- 2 large cloves garlic, finely chopped
- 1c thinly chopped shiitake mushrooms
- Can also use wood-ear mushroom or substitute in a local mushroom. Note: you can often buy dried shiitake mushrooms more cheaply than fresh; they’ll need 30 mins or so to soak in water before using.
- 1/2 tsp salt
- 3c shredded cabbage
- 100g snow peas, sliced into thin vertical slivers
- I subbed green runner beans.
- 1c grated carrot
- 1-2 green onions (spring onion), white and green parts, chopped.
Plum sauce (optional dipping sauce)
- 1c plum jam
- 1/2tsp garlic, finely minced
- 2 tsp ginger, minced or grated
- 2T cider vinegar
- 1/4 tsp salt
- 1T Sriracha or other chile-garlic sauce
Allergies: gluten free, soy free, dairy free, egg free, nut free.
Directions – Mu Shu Pork
- Mix up the stir fry sauce.
- Tip: Put into a jar or small sealed container; put on the lid and shake until the honey and tapioca starch have dissolved.
- Heat the oil over high heat in a non-stick wok or frying pan.
- Add the pork, onion, and ginger. Cook, stirring, for 3 minutes until the pork is no longer pink and the onion is tender. Break up the pork with a spoon so that the mince is nicely crumbled.Add the garlic, mushrooms, and salt; cook for 5 minutes until the mushrooms start to brown.
- Add the cabbage, snow peas, carrot, and spring onions. Cook and stir for 2 minutes.
- Add the stir-fry sauce and stir. Cook for 3 minutes.
- Serve with chinese pancakes / rice paper wrappers / tortillas.
Directions – Plum Sauce
- Combine all ingredients in a pot and bring to a simmer over a high heat. Reduce to medium-low and cook for 5 minutes, stirring often.
- Let cool to room temperature and then puree in a blender.
- Makes about 1 cup that can be stored covered in the fridge for several weeks.