Ingredients:
2 tablespoons oil
1 medium onion, slivered, 4 ounces
12 ounces coleslaw mix with carrots, about 6 cups
1 tablespoon soy sauce
1 tablespoon oyster sauce
Dash pepper
Pinch crushed red pepper
Directions:
Heat the oil over medium-high heat in a wok or very large skillet. Sauté the onion for a few minutes until it starts to soften. Add the cabbage and stir-fry until it wilts but still has a little crunch to it. Add the remaining ingredients and toss to mix well.
Makes about 4 servings
Freezing not recommended
Per Serving: 96 Calories; 7g Fat; 2g Protein; 8g Carbohydrate; 2.5g Dietary Fiber; 5.5g Net Carbs
I was making Thai Pork Lettuce Wraps and had most of a bag of slaw mix left afterwards. I didn’t want the cabbage to go to waste so I came up with this recipe by just throwing some things together in the same wok that I’d cooked the pork in. It’s very good and tastes a bit like the filling in an egg roll but with a spicy kick from the pepper. Click the photo to see a close-up.
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