Keto Moo Shu Pork Recipe - Ready In Just 30 Minutes (2024)

This budget-friendly keto moo shu pork recipe is so easy to make, you’ll have it on the table in less than 30 minutes.

What Is Moo Shu

Moo shu pork originated in China and became an Americanized recipe that is popular in Chinese restaurants today. The main ingredients in traditional Moo shu pork are cabbage and scrambled eggs. Then, it also has the pork, other veggies (like mushrooms) and the sweet umami sauce that resembles teriyaki sauce.

It is usually stir-fried and the vegetables are thinly sliced. It’s a very fiber-rich dish with tons of flavor.

Is Moo Shu Pork Keto

The moo shu pork that you order at a Chinese restaurant is probably not keto-friendly. The sauce is usually sweetened with some type of sugar or syrup.

To make this dish low-carb, I used Swerve brown sugar substitute. Beyond that, the rest of the ingredients are already low in carbs. Keep reading and learn how I made this incredibly flavorful meal.

Can You Freeze Moo Shu Pork

Yes, this is a very freezer-friendly recipe. The best way to freeze it is to cook it and then let it cool off completely. Then, store it in a plastic freezer-safe resealable bag. Keep it in your freezer for up to 6 months.

When you are ready to eat it again, just let it thaw in the refrigerator overnight and then heat it in a skillet until it is nice and hot.

Homemade Keto Chinese Food

When you are craving Chinese food, make this recipe – it will be ready faster than it takes for delivery to arrive. It only takes 30 minutes to make this salty and savory skillet meal.

Serve this with my other favorite Chinese foods – keto egg roll soup and some low-carb chicken cauliflower fried rice. If you aren’t a fan of egg roll soup, then make some keto egg drop soup instead. It’s a very light option that is a perfect meal starter.

This is one of my favorite budget-friendly takeout alternatives. It hits the spot whenever the craving gets me.

Moo Shu Pork Bowl

This is the perfect recipe to make for your meal prep. The only thing about it is that if you heat it up in the microwave, the crispy veggies will have a softer texture. To keep them crispy, I suggest reheating them in a skillet.

To store this recipe, keep it in an airtight container in the refrigerator for up to five days.

Moo Shu Pork Recipe

Put this on your regular weekly menu – it’s a recipe that the whole family will love! In fact, if they enjoyed this moo shu pork recipe, then don’t forget to also check out keto orange chicken. It is crispy and sweet and surprisingly low in carbs.

You might also like keto egg roll meatballs – they are another meal-prep regular!

Low Carb Moo Shu

This recipe is pretty versatile. If you don’t have any pork, just thinly slice some chicken breast and use that instead. Even though I am a huge fan of mushrooms, if you aren’t, you can leave those out and the recipe turns out just fine!

I’ve also been known to thinly slice pork loin for this recipe. Use your favorite type of meat and keep the cuts nice and thin and it will be perfect.

Keto Moo Shu Pork Recipe

Exact measurements and instructions are in the printable recipe card just a little bit further below. First, here are the list ingredients and some step-by-step pictures. Don’t forget to pin this to your low-carb dinner ideas board on Pinterest so you can find it later.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 5
Net Carbs: 5 Net Carbs Per Serving

Ingredients:

Moo Shu Pork

Boneless Pork Chops
Olive Oil
Mushrooms
Coleslaw mix
Green Onions
Eggs

Sauce/Marinade

Soy Sauce
Swerve Brown Sugar Substitute
Rice Vinegar
Sesame Oil
Minced Garlic
Ginger Paste

Instructions:

In a bowl, combine the ingredients for the sauce. Whisk well to incorporate.

Place half of the sauce mixture into a ziploc bag, and add the pork strips to it.

Marinate for at least 30 minutes.

Heat the olive oil in a skillet over medium high heat on the stove and cook the pork pieces with the mushrooms until the pork is cooked through and mushrooms are tender. Discard the marinade in the bag.

Scoot the meat and mushrooms over to one side of the skillet, reduce the heat to medium and cook the beaten eggs until cooked through.

Add the coleslaw mix to the skillet, and pour the other half of the sauce mixture over everything. Toss to combine well.

Saute for and additional few minutes and serve topped with green onions.

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More Keto Dinner Ideas

Low Carb Thai Chicken Salad
Keto Chicken Egg Foo Young