KETO CABBAGE STIR FRY RECIPE

• ¼ cup low sodium soy sauce
• ¼ cup rice wine
• 1 tablespoon rice vinegar
• 2 tablespoons mirin see notes
• ¼ teaspoon red pepper flakes
• ½ teaspoon sesame oil

Cabbage Stir Fry

• • 2 tablespoons vegetable oil
  • 1 lb. ground turkey or ground chicken
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger or ginger paste
  • 1 medium onion
  • 4 medium carrots peeled and shredded
  • 1 small head of green cabbage thinly shredded

• Kosher salt and fresh ground black pepper
• 2 green onions thinly sliced

  Instructions

  • In a small bowl, whisk together the soy sauce, rice wine, rice vinegar, mirin, red pepper flakes, and sesame oil. Set the bowl aside for a few minutes.
  • In a large skillet or pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground turkey and cook, breaking up the meat as it cooks. When the ground turkey is cooked through, add the garlic and ginger and stir to combine.  Cook for 1 minute while stirring continuously. Move the cooked turkey mixture to a plate and cover it to keep it from drying out.
  • Heat the remaining tablespoon of vegetable oil in the skillet. Add the onion and cook for 2 minutes. Add the cabbage and carrots and continue cooking until the veggies are almost crisp-tender, stirring often.  Add the cooked turkey mixture back to the skillet. Drizzle with the stir fry sauce and cook for another 1-2 minutes while stirring. Season with kosher salt and fresh ground black pepper to taste. Top with green onions and serve.

  Notes

  • Mirin is sweetened sake and can be found in the Asian food section of some grocery stores. Substitutions for the mirin include 2 tablespoons of sherry mixed with 2 teaspoons of granulated sugar. You could also substitute maple syrup.
  • Ground chicken, ground beef, ground pork, or shrimp are other proteins that can be substituted for the ground turkey.
  • Green cabbage is so readily available but you can use savoy cabbage, Chinese cabbage also known as Napa cabbage, or bok choy. Just cut it into thin strips.
  • Other vegetables to consider adding are broccoli, zucchini, mushrooms, red bell pepper, or even water chestnuts.
  • Ginger paste works just as well as fresh ginger, and once opened, it lasts about 1 month stored in the fridge.
  • If you have Chinese Five Spice in your spice cabinet, add a little to taste. It is full of flavor from Chinese cinnamon and cloves. I love it.
  • This recipe is best served promptly while the veggies are still crisp-tender.
  • If you don’t mind the carbs, it is delicious served over brown rice or Chinese noodles.
  • If you like the cabbage more tender, cover the skillet with a lid and let it steam for a couple of minutes.

  Nutrition

  Calories: 318kcal | Carbohydrates: 27g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 786mg | Potassium: 1040mg | Fiber: 8g | Sugar: 14g | Vitamin A: 10539IU | Vitamin C: 91mg | Calcium: 135mg | Iron: 3mg