Damsel's Unrolled Egg Rolls
 

Dinner this weekend.


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Damsel's Unrolled Egg Rolls

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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"
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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


** Exported from Now You're Cooking! v5.83 **



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