Ingredients
Scale
- 1 lb ground pork or chicken
- 1 small head of cabbage, shredded
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 2 green onions, sliced
- 2 tbsp soy sauce or tamari for gluten-free option
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- Red pepper flakes (optional for spice)
- Salt and pepper to taste
Instructions
- Start by shredding the cabbage and carrots. Mince the garlic and grate the ginger. Slice the green onions thinly for freshness.
- In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the ground pork or chicken, season with salt and pepper, and cook until browned and cooked through. Break apart the meat with a spatula as it cooks.
- Add the minced garlic and grated ginger to the cooked meat, sauté for about 1 minute until fragrant. Then, stir in the shredded cabbage and carrots. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender.
- Pour in the soy sauce or tamari and add red pepper flakes if you like it spicy. Stir well to combine and cook for another 2-3 minutes to let the flavors meld.
- Remove from heat, garnish with sliced green onions, and serve hot. Pair with cauliflower rice for a complete low-carb meal.
Notes
- Use fresh vegetables for optimal flavor and texture.
- Adjust spice levels with red pepper flakes based on your preference.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- For extra flavor, drizzle additional soy sauce or rice vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg