Adapted from a recipe found on the ADA's Diabetic Food Hub
Original source: The Diabetes Cookbook. Recipe Credit: Lara
Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough. Photo Credit:
Mittera.
This quick and easy recipe features the familiar flavors of
a Chinese takeout eggroll, but without the added grease from deep frying. This
is a great low-carb entree on its own, or serve over a grain, like barley or quinoa, or over cauliflower rice.
Ingredients:
- 1 lb lean ground pork or chicken breast
- 1/2 tsp black pepper (divided use)
- 1 tsp garlic powder
- 2 tbsp olive oil - divided
- 1 clove garlic - minced
- 1 16 oz bag packaged coleslaw mix
- 2 tbsp lower sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tsp ground ginger
- 3 green onions/scallions - sliced to 1/4” pieces on an angle for appearance
Preparation:
Season pork/chicken with 1/4 teaspoon pepper and the garlic
powder. Sauté meat in a large skillet over medium-high heat using 1 tbsp oil until
completely cooked. Drain fat if needed. Remove meat from pan and set
aside.
Heat remaining olive oil in pan and add garlic; sauté 30 seconds. Add
coleslaw, soy sauce, ginger, hoisin sauce and 1/4 teaspoon pepper. Cook 6 minutes, stirring
frequently. Add meat back to pan and top with green onions. Blend and heat 1–2
minutes.
Blessed be... and happy cooking!