Keto Asian cabbage stir-fry
This keto Asian cabbage stir fry has a telling nickname: crack slaw. Is it really that Good? It’s easy to make. Amazingly tasty. And people find it addicting!
- 12⁄3 lbs green cabbage
- 5 oz. butter
- 11⁄3 lbs ground beef
- 1 teaspoon salt
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 tablespoon white wine vinegar
- 2 garlic cloves
- 3 scallions, in slices
- 1 teaspoon chili flakes
- 1 tablespoon fresh ginger, finely chopped or grated
- 1 tablespoon sesame oil
- 1 cup mayonnaise
- ½ – 1 tablespoon wasabi paste
Here is a tip if you want some other great tasting variations. Replace the beef with chicken, pork or lamb.
Now the video below is another variation of the Asian cabbage stir fry.
In this recipe eggs are used instead of meat. If you are using meat you would cook the cabbage first then take it out of the wok and cook the meat and then you would combine the meat and cabbage in the wok , add salt and pepper or you other favorite spice and stir until everything is hot.
The video will show you the order in which to add your ingredients.
For more instructions on the first recipe check out the source article.
The featured image was captured from the video.