PREP TIME: 10 MINS
COOK TIME: 30 MINS
TOTAL TIME: 40 MINS
MAIN INGREDIENTS (SEE SAUCE INGREDIENTS BELOW)
3 tbsp avocado oil
16 oz of store bought cole slaw mix OR one large head of fresh green cabbage and one carrot shredded
8 oz of shitake mushrooms (about 2 store bought packages)
4 eggs
1lb ground organic chicken, pork (you can also buy strips for a more traditional version)
2 scallions chopped
Siete tortillas (cashew ones are my personal fave but you do you).
MOO SHU SAUCE INGREDIENTS (add all to a small bowl and whisk):
4 tablespoons coconut aminos
4 teaspoons rice vinegar
2 teaspoons Red Boat fish sauce
2 teaspoons toasted sesame oil
2 teaspoons arrowroot powder for the sauce.
HOISON DIPPING SAUCE INGREDIENTS (add all to a small bowl and whisk):
1/4 cup low sodium soy sauce
1.5 tablespoon natural peanut butter
1 tablespoon organic maple syrup
2 teaspoons rice vinegar
2 teaspoons sesame oil
DIRECTIONS
1. Heat one tbsp of avocado oil, scramble eggs and set aside
2. Heat another tbsp of avocado oil and brown chicken until fully cooked, set aside
3. Heat 2 tbsp of water to a pan and add the mushrooms, cover for a few minutes to steam and soften, then add last tbsp of avocado oil and start to sautee. Meanwhile start your sauces, see below.
4. Once mushrooms are softened add cabbage and carrots. As the veggies start to cook down (3-5 minutes) add your chicken or pork and half of the moo shu sauce
5. Continue to stir and once all incorporated add the egg last and the rest of the moo shu sauce. You may need to add a few dashes of salt.
6. Remove from heat and plate, top with fresh scallions
7. Lightly Heat 1-2 Siete pancakes in another pan. Add peanut sauce and moo shu to your pancake and enjoy!
