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