Before I get to the recipe, the dress yesterday was missing a link. Here it is for you!
I adapted this recipe from a similar one online. My version is much simpler and easily ready in less than 30 minutes.
First, let’s talk about the pan. I bought this one on Amazon after searching for quite a while. I was using a nonstick wok, but I’ve recently learned about the dangers of using nonstick surfaces and the chemicals they can leave in your food. Ewww! This wok is a great size, 14 inches, carbon steel, and comes with a lid. The lid is nonstick, but since it doesn’t get hot, I’m ok with that. It was $37 on Amazon, which is more than I wanted to spend, but it’s not even close to the prices I saw in stores for much smaller pans.
Below, you can see why having this wok is so helpful. The cabbage cooks down, but a large wok makes it much easier to handle.
Here’s a link to the pan, if you’re interested. This recipe is keto-friendly, paleo, low carb, whole 30 — all the things. To eliminate some of the carbs, don’t add carrots. You can also make it completely gluten-free by using coconut aminos instead of soy sauce. Little Miss can tolerate the soy just fine though.
The whole Bayou Bunch loves this dish. Even the picky ones! It’s healthy, inexpensive, and feeds my crew of five with a little leftovers. What’s not to love? Add my Gingered Broccoli (recipe coming soon) or some steamed edamame as a side, and you’ve got even more green in your meal — always a goal of mine.
This Asian dish is a nice change of pace from the typical weeknight meals. I use a lot of carrots, which makes it less keto-friendly, but you could omit them. I like it with ground turkey or pork.
Let me know if you give this recipe a try. I’ve created a downloadable PDF if you prefer to print it out.
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