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Crack Slaw
by Stacie <sglaze-moore@...>
Well, it's called crack slaw because it's addictive, like crack. :-)
Since I was experimenting last night (made a lot of changes to the basic recipe I found) and not measuring, the measurements are approximations and I don't have a carb count on it. (I'll figure that out the next time I make it.)
I made a pretty large batch, but it's looking like it's only going to be 6-8 servings. <blush>
Here it is:
1.5 lbs meatloaf mix (ground beef, veal & pork)
1.5 lbs ground beef (I used 20% lean)
1 bag broccoli slaw
1 bag angel hair coleslaw
1 bunch green onions chopped (green part only)
8 cloves of garlic diced (I wanted chunks bigger then minced)
3 tbls toasted sesame oil
3 tbls salted butter
3 tbls soy sauce
2 tsp crushed red pepper
1 tbls chinese chili sauce
1 tbls sesame seeds
2 tsp ginger (I have some in a tube that's fresh and a very smooth
consistency....fresh grated would be fine)
2 packets Splenda
2 tsp rice wine vinegar
First I browned the meats in a tbls of sesame oil & lightly salted it with sea salt, then drained it and set it aside.
In a wok, I added 2 tbls sesame oil, the broccoli slaw and the garlic. I stir fried this (on medium high heat) for about 5 minutes, then added the angel hair coleslaw, half the sesame seeds, rice wine vinegar, green onions and half the soy sauce. I stir fried this for an additional 5 minutes.
Then I added the ginger, splenda, half the chili sauce, and crushed red pepper. I gave this a good stir, then added the cooked meat on top along with the other half of the sesame seeds, soy sauce, and chili sauce. I cooked it for about 10 more minutes to heat the meat and give it a chance to absorb the flavors. With only about 2 or 3 minutes left, I cut the butter into thin slices and added it to the mixture.
I served this with soy sauce and chili sauce as condiments.
Stacie
Since I was experimenting last night (made a lot of changes to the basic recipe I found) and not measuring, the measurements are approximations and I don't have a carb count on it. (I'll figure that out the next time I make it.)
I made a pretty large batch, but it's looking like it's only going to be 6-8 servings. <blush>
Here it is:
1.5 lbs meatloaf mix (ground beef, veal & pork)
1.5 lbs ground beef (I used 20% lean)
1 bag broccoli slaw
1 bag angel hair coleslaw
1 bunch green onions chopped (green part only)
8 cloves of garlic diced (I wanted chunks bigger then minced)
3 tbls toasted sesame oil
3 tbls salted butter
3 tbls soy sauce
2 tsp crushed red pepper
1 tbls chinese chili sauce
1 tbls sesame seeds
2 tsp ginger (I have some in a tube that's fresh and a very smooth
consistency....fresh grated would be fine)
2 packets Splenda
2 tsp rice wine vinegar
First I browned the meats in a tbls of sesame oil & lightly salted it with sea salt, then drained it and set it aside.
In a wok, I added 2 tbls sesame oil, the broccoli slaw and the garlic. I stir fried this (on medium high heat) for about 5 minutes, then added the angel hair coleslaw, half the sesame seeds, rice wine vinegar, green onions and half the soy sauce. I stir fried this for an additional 5 minutes.
Then I added the ginger, splenda, half the chili sauce, and crushed red pepper. I gave this a good stir, then added the cooked meat on top along with the other half of the sesame seeds, soy sauce, and chili sauce. I cooked it for about 10 more minutes to heat the meat and give it a chance to absorb the flavors. With only about 2 or 3 minutes left, I cut the butter into thin slices and added it to the mixture.
I served this with soy sauce and chili sauce as condiments.
Stacie
Thank you for sharing, Stacie!
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!
If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!
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