Arranging time: 15 minutes
Cook time: 10-15 minutes
Serves: 6
Trimmings:
1¼ lb. hot mass pork frank
¼ c. water
3 c. green cabbage, obliterated
1 medium carrot, obliterated
½ t. garlic powder
2 T. toasted sesame oil
½ T. new ginger, finely minced
2 T. green onions, hacked
1 T. rice vinegar
2 T. coconut aminos or tamari
Sea salt and dim pepper, to taste
Optional adornment:
1 T. toasted sesame seeds
Heading:
1. Heat a tremendous high-sided skillet over medium-high hotness. Add frank and cook, breaking the meat into little pieces as it cooks, for approximately 5-6 minutes. Whenever wiener is by and by not pink, take out from heat and circumspectly channel excess oil from skillet.
Prosperity Tip: Wipe off any excess fat that spills down the side of the skillet before returning to burner.
2. Return skillet to warm. Add water and scrape up hearty shaded pieces from the lower part of the dish with a spatula. Decline hotness to medium and add obliterated cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season with salt and dim pepper, to taste, and cook, blending generally, until the cabbage shrivels and the carrot unwind, approximately 4-5 minutes.
3. Add rice vinegar and coconut aminos and blend to join. Cook another 1-2 minutes or until warmed through. Kill from hotness and move to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Appreciate!
Feeding Information:
Carbs/Serving:
Outright Carbs: 8.38g
Fiber: 2.2g
Net Carbs: 6.18g
Calorie Breakdown:
Protein: 19%
Fat: 73%
Carbs: 8%
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