Moo shu pork was my “usual” for Chinese take-out until I became a paleo devotee.
Place the wood ear mushrooms in a small bowl and cover with hot water; set aside to rehydrate. Get the veggies ready for the speed round of the stir-fry: Thinly slice the cabbage and scallions. Drain the bamboo shoots.
Heat a large, nonstick skillet over medium-high heat for about 3 minutes. Crumble the pork into the skillet and cook, breaking up the meat with a wooden spoon, until it is just pink, about 3 minutes. While it cooks, make the sauce.
Smash and peel the garlic and place it in a pint-size Mason jar. Remove the pit from the date and drop the date into the jar, then add the coconut aminos, sunflower seed butter, rice vinegar, sesame oil, hot sauce, and black pepper. Blitz with a stick blender until smooth; set aside.
Add the arrowroot powder to the pork and stir to combine. Peel and crush the garlic; add it to the pan with the coconut aminos and sesame oil. Stir to combine and continue cooking until the liquid is mostly evaporated and the meat is cooked through, 5–7 minutes. Transfer the meat to a large bowl.
Place the oil in the same skillet you used for the pork and reheat it over medium-high, 2 minutes. Add the cabbage and shiitake mushrooms to the pan and toss with two wooden spoons until the cabbage has wilted, 1–2 minutes. Drain the wood ear mushrooms and add them to the skillet along with the bamboo shoots and scallions; toss to combine. Return the pork to the skillet with any accumulated juices and stir-fry until heated through, 1–2 minutes.
A big bowl of moo shu, and the hoisin sauce for drizzling.
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