Keto Mu Shu Pork Crêpes. I doubt there are too many people in this country who have never had either Mu Shu Pork or Peking Duck at one time or another in their lives and the predominate flavor in both is Hoisin Sauce. In most restaurants all the ingredients are cooked in a wok, bound together with egg and served in a large bowl with a side of Chinese pancakes which is fine if that’s what you know but it is my opinion that people love to make their own food at a communal table and this is the perfect meal with which to do it. It does not take much of each ingredient to make one crêpe and if served in small bowls on the table, each person can pick and choose their own ingredients. And there is a big bonus, you can actually taste each flavor. Soooo with all that said, I am going to show you two ways to fix this. One is probably just as good as the other but the second way is…a lot faster and sometimes when we are putting a meal on the table, faster is better.
You will need a recipe for both Flaxseed Meal Crêpes and Hoisin Sauce. It is also my opinion that once you have made both of these Keto Mu Shu Pork Crêpes recipes you will make them again and again as there are so many recipes, just on this site alone that use them, and of course you are welcome to make up your own.
I have now made a completely Separate Crepes Category for the many crêpe recipes I am developing but for now here are a few of them. Raspberry Almond Crêpes, Crab Rangoon Bundles/Asian Drizzle, Chicken Enchiladas, Mushroom Ham Cheese Quesadillas and more.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1 Recipe Flaxseed Meal Crêpes (12)
- 12 Oz Slivered Pork Loin
- 1 T Olive Oil
- 4 Eggs
- 1 T Butter
- ½ C Boiled 5 Minute Mung Bean Sprouts (Optional) & (Only If You Have Them-I Did)
- 4 Oz Very Thinly Sliced Roughly Chopped Mushrooms
- 1 C Thinly Sliced Diagonally Cut Green Onions
- 1 T Tamari
- 2 t Rice Wine Vinegar
- 2 t Allulose***
- ¾ C Hoisin Sauce
- Make Crêpes & Hoisin Sauce
- Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
- Add tamari, Allulose*** and rice wine vinegar to pork and mix.
- Slice green onions.
- Boil bean sprouts (if using).
- Chop and sauté mushrooms in 1 T butter.
- Scramble slightly beaten eggs.
- Put all ingredients in small bowls and put on table for service.
- Lay out 1 crêpe, spread thin layer hoisin sauce, place wanted ingredients in center and roll.
- Make Crêpes & Hoisin Sauce
- Cut and make ready all ingredients.
- Slice semi-frozen pork into as thin a piece as possible, turn and cut again in about 1½” pieces. (Let come to room temperature before frying).
- Sauté mushrooms in 1 T Butter and set aside.
- Add olive oil to hot pan, add room temperature meat and cook 1 minute.
- Add bean sprouts (if using), mushrooms, green onions, heat to hot, add eggs until very lightly scrambled.
- Serve in large bowl.
- Lay out 1 crêpe, spread thin layer hoisin sauce, and add mixture to center and roll.
- 6 Servings 2 Crêpes Each
- 587 Calories, 27.8g Protein, 45.0g Fat, 9.4g Carbs, 6.0g Fiber, 3.4g Net Carbs
- Nutritionals include crêpes and hoisin sauce.
- Leftovers? No problem. Just mix them, add another egg or two, cook and serve it for breakfast.
- I keep mung bean sprouts in the fridge most all the time as I use them in salads and as a vegetable.
- This is a great way to introduce your kids to Chinese tastes and I guarantee they will LOVE making their own and if they taste the hoisin maybe, just maybe, they will taste the peanut butter too.