Damsel's Unrolled Egg Rolls
Damsel's Unrolled Egg Rolls
chinese, stir-fry, side dishes 1/2 pound ground pork 1/4 teaspoon salt 1/4 teaspoon xanthan gum 1/2 teaspoon soy sauce 1 dash white pepper 8 cups water 2 1/2 pounds cabbage; finely shredded 2 tablespoons vegetable oil 1/2 pound shrimp, cooked; finely chopped 1/3 cup green onions; finely chopped 1/2 teaspoon salt 1 teaspoon five-spice powder Mix pork, 1/4 tsp. salt, xanthan gum, soy sauce, and white pepper. Cover and refrigerate about 20 minutes. Heat water to boiling in a stockpot or dutch oven; add cabbage. Drain; rinse cabbage in cold water until cold. Drain thoroughly; remove excess water by squeezing cabbage. (A salad spinner works nicely for this, too) Heat wok until very hot. Add 2 tbsp. vegetable oil; tilt wok to coat sides. Add pork; stir-fry 3 minutes, or until pork is no longer pink. Stir in cabbage, shrimp, green onions, 1/2 tsp. salt, and five-spice powder. Serve with hot mustard sauce, if desired. 4 net carbs per serving (7 -3) Cuisine: "Low Carb" Source: "adapted from Betty Crocker's 'New Chinese Cookbook' by Leeann Chin" Copyright: "1990" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 8g Fat (52.1% calories from fat); 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Contributor: Damsel in dis Dress Yield: 10 servings Preparation Time: 0:00 -- Last year's nuts must go. - Michael Odom |
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