Low-Carb Egg Roll Stir Fry
April 06, 2017
Being 4-5 weeks into a keto diet and I'm missing a few things. Donuts. My heart pains for donuts. Beers. I could go for a nice@lostboroughbrewing IPA right now. I'm also missing crappy Chinese food. So, no rice, no noodles, no crap.... what's a ginger to do? Whip up a less-crappy version (it actually tastes amazing) of one of my favorite Chinese foods, the Egg Roll.
Low-Carb Egg Roll Stir Fry
INGREDIENTS:
- 1 pound ground pork sausage
- 5-6 cups coleslaw mix or shredded cabbage
- Tacticalories Carving House Seasoning
- 1 tablespoon ginger, minced
- Soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon olive or sesame oil
DIRECTIONS:
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Heat a large skillet over medium heat. Add the sausage and 1/2 of the green onions, top with Carving House seasoning and cook, stirring often to crumble, until cooked through. Do not drain.
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Add the coleslaw mix, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit. Make sure to not over-cook the veggies.
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Remove from the heat and top with the other half of the green onions and drizzle with olive or sesame oil.
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Serve immediately.
