A low sodium version of a delicious fried Chinese restaurant appetizer without the wrapping and mess of deep frying come together in a healthier, faster, one skillet meal!
Add pepper or more hot chili oil and favorite spices to taste
Instructions
Heat a large skillet or wok over medium-high heat. Add ground pork and cook, stirring and chopping into small pieces. Cook until no longer pink, drain and return meat to skillet if needed.
Add diced onion, sesame oil and rice vinegar to the skillet. Cook, stirring, for 4-5 minutes or until onion is tender.
Add coleslaw bag mix, garlic, ginger, reduced sodium Worcestershire sauce, hot chili oil, balsamic vinegar reduction to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage has wilted.
Remove pan from the heat. Stir in green onions and season with pepper or your favorite spice to taste.
Notes
Chop the onions and measure out the two sauces (* = bowl 1 - ** = bowl 2) while the meat is cooking to save time.I found all these ingredients at my local Kroger’s. Some may be in the international aisle.My pictures may look a little skimpy on the veggies because, a good portion ended up on the floor when trying to open my bag. I was in no mood to run out to the grocery at that time. HahaDon't be afraid to experiment with this recipe!Makes 4 cups - 1 cup serving size nutrition for recipe as listed.