HAMBURGER CABBAGE STIR-FRY
1 pound ground beef
2 cloves garlic, minced
16 ounce bag coleslaw mix *
8 ounces fresh mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
Pinch ginger, optional
Pinch cayenne, optional
Salt and pepper, to taste
2 teaspoons granular Splenda, optional
1 bunch green onions, cut on the bias
In a very large skillet or wok, brown the ground beef with the garlic and a little salt and pepper. Drain the fat, if you like, or just leave it in as I did. Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.
Makes 6 servings
* You can save a lot of money, like I did, by buying a head of cabbage and shredding it yourself.
Per Serving: 263 Calories; 16g Fat; 22g Protein; 7.5g Carbohydrate; 3g Dietary Fiber; 4.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is my version of a popular dish called Crack Slaw.
One of my favorite recipes of yours. I use toasted sesame oil for that Chinese restaurant aroma and flavor. Been following you since 2006.
ReplyDeleteThank you. All sesame oil that they sell around here is the "toasted" kind even though it isn't labeled as such.
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