This was soooooo goooood!!!
HOISIN SAUCE
1/2 cups coconut aminos
1/4 cup sunflower seed butter (unsweetened)
4 tsp rice vinegar
2 cloves garlic, peeled and smashed
2 medjool dates, pitted
1 Tablespoon toasted sesame oil
1 tsp hot sauce
1/4 tsp ground black pepper
Place all ingredients in a food processor or blender and process until smooth.
Store in an airtight container in the fridge for up to 2 weeks.
CAULIFLOWER RICE
1 head of cauliflower, cut into florets
2 cloves garlic, minced
1/2 onion, diced
2 Tablespoons coconut oil
salt to taste
Halve the head of cauliflower and cut off the stem and woody ends at the bottom. Cut it into florets and cut the largest florets down to about the same size as the smaller ones. Place half cauliflower in the food processor and pulse 10-15 times (each pulse shorter than 1 second long) until it resembles the size of rice grains. Avoid pulsing too much or it will turn to mush. Empty out the food processor and repeat with the other half of the cauliflower.
Heat 1 Tablespoon of oil in a large skillet. Cook half the onions until translucent… about 3-5 minutes. Then add half the garlic and stir to combine. Pour in half of the riced cauliflower and saute for 4-6 minutes. The cauliflower will soften but should still have some “bite” to it. You don’t want it to be mushy. Repeat with the other half of the onions, garlic and cauliflower. Salt to taste.
Note that you could cook it all at the same time, but you run the risk of “steaming” the cauliflower and it getting overcooked. Best to take your time and do two batches.
MOO SHU PORK
1 pound pork loin, boneless
1/4 cup coconut aminos
1 Tablespoon toasted sesame oil
1 teaspoon arrowroot powder
1 inch piece fresh ginger, grated (about 1 Tablespoon)
2 cloves garlic, minced
2 oz dried shiitake mushrooms
4 oz button mushrooms
1 (8oz) can bamboo shoots, drained and julienned(optional)
4 scallions, thinly sliced
4 cups thinly sliced cabbage
coconut oil for frying
2 large eggs, beaten together
3 cloves garlic, minced
1 head lettuce
Marinate the Pork:
Place pork in the freezer for 10 minutes to chill, then slice into very thin ribbons (about 1/4 inch thick). In a medium bowl, mix the coconut aminos, sesame oil, arrowroot powder, ginger and garlic. Add the pork and toss to coat. Cover and refrigerate overnight.
Prep veggies:
Place the dried shiitakes in a bowl and cover with boiling water. Soak for 30 minutes while you prep the rest of the veggies. Remove the stems from the button mushrooms and slice very thin. Get your cabbage and slice it all up very thinly, set aside. Chop up your scallions and set aside. If using the bamboo shoots, then julienne them now.
Cook the eggs:
Heat a large, nonstick skillet over medium high for about 3 minutes. Add in 2 tsp of coconut oil. When it’s melted, pour in the eggs and let them spread out to cook. Reduce the heat to medium and cover, letting the eggs cook until set and beginning to brown, about 3-4 minutes. Flip and brown the other side. Remove from the pan and cut into thin strips. Place in a very big bowl.
Stir Fry:
In the same pan, add 1 tsp coconut oil, and when it’s melted cook 1/2 the pork with 1/2 the garlic, for about 3-5 minutes. Add to the very big bowl and repeat with the other half of the meat, emptying it into the big bowl when cooked. Then add all the mushrooms to the pan and cook until heated through, about 1 minutes. Add to the big bowl. Throw in the bamboo shoots and cook until heated through, about 1 minute. Add them to the big bowl.
In the same pan add in another 2 tsp coconut oil and cook the sliced cabbage along with the scallions until just wilted, about 2-3 minutes. Add to the big bowl and toss all ingredients together to mix well.
Serve with lettuce pieces to wrap with, or on top of a bed of cauliflower rice. Don’t forget the hoisin sauce!