Low Carb Chinese Style Cabbage Recipes
LOW CARB CHINESE-STYLE CABBAGE
This is a low carb version of stir-fry cabbage - it doesn't need to swim in a sweetened cornstarch sauce. It just requires vegetables, oil and seasonings and is an easily adaptable recipe using other vegetables you have on hand. We often have it with grilled pork.
Provided by One Happy Woman
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shred the cabbage, chop the onion, slice the mushrooms and the garlic.
- Chop the cliantro leaves and set about 1/3 of the leaves aside with the chopped scallions.
- Chop the cilantro stems and add to the bulk of the chopped leaves.
- Heat vegetable oil in a large saute pan or wok, on medium high heat.
- Add the vegetables and stir until they just start to brown, then lower the heat, continuing to stir until vegetables just tender.
- Add the chopped cilantro leaves and stems.
- Add the Splenda, lemon pepper, soy sauce and sesame oil and stir until all heated through.
- Remove from heat and serve garnished with the reserved chopped cilantro leaf and chopped scallion mixture.
- Options:.
- Other additions: fresh pea pods, sliced celery, sliced red or green bell pepper.
- Red pepper flakes or chile oil may be added if you like it fiery.
- You may make a main dish out of this by mixing it with stir-fried chicken or pork.
Nutrition Facts : Calories 247.3, Fat 17.6, SaturatedFat 2.4, Sodium 1055.2, Carbohydrate 19.9, Fiber 6.8, Sugar 10.8, Protein 7.6
ASIAN PORK AND CABBAGE (LOW CARB)
You will not believe how good this tastes after you find out how quick it is! The recipe is from 15-Minute Low-Carb Recipes by Dana Carpender. I used a Vietnamese chili garlic sauce instead of anything called "paste" because my grocery quit carrying the one with the garlic included. I wouldn't go so far as to call the onion "optional," but I left it out because I had none left, so if you are on a strict carb limit or hate onions, you will still love this without it. The book lists 6 g carbs & 1 g fiber (just in case the computer can't tabulate one of the ingredients).
Provided by evewitch
Categories One Dish Meal
Time 15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
- Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.
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- In a small bowl, combine the garlic, ginger, red pepper flakes and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup. Keep both close by.
- Cut the stem end off of the cabbage. Next, cut it in half from the top of the cabbage down through the stem. Place the flat, cut side against the surface of your cutting board, then each half into quarters (again, from the top down towards the stem). Turn each quarter crosswise, then cut into thin, 1/8-inch strips. Keep handy (I like to pile my cut cabbage into a bowl as I go).
- Heat a large, deep skillet, Dutch oven, or wok with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the oil. Once hot and shimmering, add the chicken. Cook, breaking up the meat. Stir in the remaining 2 tablespoons soy sauce. Continue cooking until the meat is fully cooked through and any liquid that has collected in the pan has mostly cooked off, about 5 minutes. Transfer to a plate or bowl. Make sure you have the skillet lid handy.
- Add the remaining 1 tablespoon oil to the skillet. Add the cabbage and carrots. Cook for 2 minutes, stirring occasionally, until the cabbage is just starting to wilt.
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