MOSTLY MU SHU PORK
1 tablespoon oil
4 cups coleslaw mix with carrots, about 6 ounces
1 small onion, sliced thin, 2 1/2 ounces
1 pound cooked roast pork, cut in 1/2" cubes
2 tablespoons hoisin sauce
2 tablespoons soy sauce
In a large nonstick skillet, heat the oil over medium-high heat. Stir-fry the cabbage and onion about 4 minutes until tender. Add the pork, hoisin and soy sauce; heat through.
Makes 4 servings
Can be frozen but the cabbage will get limp
Per Serving: 345 Calories; 20g Fat; 32g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
I found this recipe online somewhere. The recipe called for 1/4 cup hoisin and no soy sauce. I cut back on the hoisin to save carbs and added the soy sauce for moisture. If you have low carb hoisin sauce, you can save even more carbs. I counted mine at 4 1/2 carbs per tablespoon. I think I would use a bit more cabbage next time. It cooks down to almost nothing so it seemed like there was too much pork for the amount of vegetables. I'd probably go ahead and use 8 ounces, or half a bag of slaw mix. This is pretty tasty and an good way to use up some leftover roast pork. An extra 2 ounces of cabbage only adds about 1/2 net carb per serving. Click the photo to see a close-up.
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