This Chinese pork recipe is not only delicious, but also make you feel GOOD.
Who doesn’t like Chinese food, right? But how do you feel after enjoying the food? I bet you feel guilty because of the grease and carb intake. I love Chinese food, too. It is the food that I was raised with. And I also share with you that same kind of guilt.
Total Time: 30 Minutes Prep Time: 5-8 Minutes
Cook Time: 20-25 Minutes Serving: 4-6
As you may have already known that I am on this low carb Keto diet since Sep 2018. I want to keep my carb intake at its minimal, especially during the week. So, this Chinese pork recipe is a perfect fix when I crave for any Chinese food.
It was inspired by my traditional way of making Chinese spring rolls. I typically wrapped the stuffing with spring roll wraps and deep fry them. But this low carb Keto unstuffed Chinese spring roll not only skips all those wraps and deep-drying grease, but also replaces the traditional Chinese noodles with low carb Shirataki noodles. Other than that, the rest of the ingredients and cooking method are the same.
I use the traditional Shirataki which has a very similar texture to Chinese glass noodles (aka bean vermicelli). To learn more about how to prepare Shirataki, click here.
Because of the moisture from the Shirataki, the sauce may be a bit watery. Traditional Chinese food would add corn starch slurry to thicken the sauce. However, we stick with low carb here in this dish. The best option is to use a slotted spoon for transferring food to serving plate.
I can guarantee you that this Chinese pork recipe is so good that even your carb eaters will never get enough of it. So, be prepared that you need to double the amount next time.
1.25-1.5 lb Ground Pork
1 small-medium Green Cabbage (cored and cut to thin stripes)
12 oz Pre-Shredded Carrot
2 (10 oz each) Shirataki (drained and rinsed)
1 tbsp Minced Garlic
1 tsp Ginger Powder
1 pinch Crushed Red Pepper Flakes
3 Scallion (chopped)
Sesame Seeds (optional)
3 tbsp Extra Virgin Olive Oil (divided)
3 tsp Light Soy Sauce
2 tbsp Dark Soy Sauce
1 tsp Sesame Oil (optional)
Salt and pepper to taste
1 medium sauce pan of water
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