Linda's Crack Slaw
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Lean Ground Pork, 1 lb-can use burger or ground turkeySesame Seeds, 1/4 C-can use flax seedsCole Slaw Mix, Fresh Express, 10 oz pkgSesame Oil, 1tspPeppers, sweet, red-any color or hotter chile peppersSiracha Hot Chili Sauce, 1tspRice Vinegar, 1TbspGarlic, minced fresh 2 tspScallions, 1/4 C - any kind of onion or try leeksSnow Peas, fresh, fine julienne, 1/2 CKikkoman Low Sodium Soy Sauce, 1 TbspGinger Root, fine minced 2 tsp
Get all your ingredients prepped and near the stove. Put sesame seeds into large saute pan or wok. As they start to brown add the tsp of sesame oil. Add in the lean ground pork (or you can use hamburger or ground turkey) and break up and cook, stirring until no pink remains and the meat is crumbled pretty fine. Toss in the garlic and the ginger and mix with the meat and sesame seeds being careful not to burn the garlic. Toss in red bell pepper (or any/all color you have on hand-yellow, orange or green all work and you can use a hotter chile pepper if you choose). Stir and toss in the diced scallion and the snow peas. Dump in the bag of cole slaw mix and drizzle with the soy sauce and siracha and rice wine vinegar. Toss thoroughly. Turn off the heat and just let it steam a minute. Serve!
I like this crisp so under cook the veggies. I also toss in any other veggies I have on hand that would go in and make it tasty...sometimes I add fresh mushrooms or julienne radishes or daikon radish. Sometimes I'm in the mood for spicier so increase the Siracha or add in more onions and garlic and ginger. I never use the splenda...just don't need it. Don't bother with the sesame seeds if you don't have them. It's just such a quick stir fry with the great chinese restaurant taste and it really is addictive...which is why they call it "crack". I refrigerate the left overs and eat it cold!
Serving Size: makes 4 approximately 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user IMLOCOLINDA.
I like this crisp so under cook the veggies. I also toss in any other veggies I have on hand that would go in and make it tasty...sometimes I add fresh mushrooms or julienne radishes or daikon radish. Sometimes I'm in the mood for spicier so increase the Siracha or add in more onions and garlic and ginger. I never use the splenda...just don't need it. Don't bother with the sesame seeds if you don't have them. It's just such a quick stir fry with the great chinese restaurant taste and it really is addictive...which is why they call it "crack". I refrigerate the left overs and eat it cold!
Serving Size: makes 4 approximately 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user IMLOCOLINDA.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 21.9 g
- Cholesterol: 73.6 mg
- Sodium: 355.5 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 3.9 g
- Protein: 23.6 g
Member Reviews