1cupred cabbagefinely sliced if not included in the coleslaw mix
3tablespoonstamarigluten-free soy sauce or coconut aminos
1tablespoontoasted sesame oil
0.5cupdiced green onions
Instructions
Heat oil in a large skillet (mine is a 12-inch cast iron skillet). Add the pork/turkey/chicken, garlic, ginger, salt and white pepper.
Cook, stirring and chopping into small chunks until thoroughly cooked.
Stir in the coleslaw, red cabbage (if using) and tamari/coconut aminos.
Toss to combine and stir-fry/cook for 3 to 5 minutes to soften the cabbage. Cook longer for softer cabbage, less for crispy/crunchy texture.
Add the sesame oil and green onions, toss to combine. Garnish with additional green onions and toasted sesame seeds.
Adjust seasonings as needed. Serve/drizzle with extra tamari/coconut aminos, Sugar-free Teriyaki Sauce or Sweet and Sour Sauce if desired.
Notes
Use Tamari/gluten-free soy sauce for Keto and Coconut Aminos for Whole30/Paleo or any diet.
I added 3 drops of liquid stevia with the sesame oil to add more depth to the flavor, but that is totally optional! It did not make the dish sweet, it just added another layer to offset the white pepper.
Substitute 1 tablespoon of ground ginger and 1 teaspoon of garlic powder for the fresh if you prefer.
Feel free to substitute pork sausage (sugar free), ground turkey, chicken or even beef depending on your family’s preference.
If using coconut aminios you will need to add more salt than if you are using tamari/soy sauce.