Low Carb Thai Pork Lettuce Wraps & Spicy Asian Cab

[barbogold]

THAI PORK LETTUCE WRAPS & Spicy Asian Cabbage
1 pound ground pork or turkey
1 small onion, sliced thin, 2 1/2 ounces
2 tablespoons fresh ginger, grated
1 clove garlic, minced
2 cups coleslaw mix with carrots, about 4 ounces

1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon granular Splenda or equivalent liquid Splenda
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper

8 romaine lettuce leaves, for wraps, 5 ounces total
Fresh cilantro, for garnish, optional

Brown the pork and onions in a large skillet or wok; drain fat. Add the ginger, garlic and slaw mix; stir-fry 2 minutes or until the vegetables have wilted. Meanwhile, combine the next 6 ingredients in a small bowl then add to the skillet. Cook and stir constantly 1 minute. Add cilantro, if desired. Spoon meat mixture into lettuce leaves and roll up to eat.

Makes 4 servings

Per Serving: 276 Calories; 18g Fat; 22g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs


I found this recipe on the Tyson website. I didn't have to change much to make it low carb. I used Splenda instead of honey and romaine lettuce instead of flour tortillas for the wraps. I liked this a lot even though I'm not a huge fan of ginger. The flavor grew on me the more I ate it. I really like the combination of the warm pork mixture and the cool, crisp lettuce. Since I only used 1/4 of the bag of coleslaw mix in this recipe, I came up with a way to use up the rest of the bag by making Spicy Asian Cabbage.

SPICY ASIAN CABBAGE
2 tablespoons oil
1 medium onion, slivered, 4 ounces
12 ounces coleslaw mix with carrots, about 6 cups
1 tablespoon soy sauce
1 tablespoon oyster sauce
Dash pepper
Pinch crushed red pepper

Heat the oil over medium-high heat in a wok or very large skillet. Sauté the onion for a few minutes until it starts to soften. Add the cabbage and stir-fry until it wilts but still has a little crunch to it. Add the remaining ingredients and toss to mix well.

Makes about 4 servings

Per Serving: 96 Calories; 7g Fat; 2g Protein; 8g Carbohydrate; 2.5g Dietary Fiber; 5.5g Net Carbs


I was making Thai Pork Lettuce Wraps and had most of a bag of slaw mix left afterwards. I didn't want the cabbage to go to waste so I came up with this recipe by just throwing some things together in the same wok that I'd cooked the pork in. It's very good and tastes a bit like the filling in an egg roll but with a spicy kick from the pepper. Click the photo to see a close-up.


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