
Cooking doesn't get any easier than this recipe for a satisfying, and low-carb, stir fry of ground turkey or beef, sliced mushrooms and a bag of cole slaw mix (shredded cabbage and carrots -- not the prepared cole slaw with mayo!) from the supermarket. It calls for seasonings you probably have in your refrigerator, and Bachan's Japanese barbecue sauce, which isn't entirely necessary but ups the deliciousness by at least one thousand percent. You can substitute impossible meat, or even tofu, for the meat, and serve it on its own, or over steamed rice or rice noodles. Serves 4.
Ingredients
1 lb ground turkey (or beef, or impossible meat, or tofu)
2 tsp oil, any type (if using beef, you don't need oil)
1 small onion, chopped
8 oz sliced fresh mushrooms, any type, or 2 4-oz cans sliced mushrooms, drained
1 14-oz bag cole slaw mix, or equivalent amount of thinly shredded cabbage
3 Tbsp reduced sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp Sriracha
Bachan's Original Japanese BBQ Sauce, or hoisin sauce (optional)
Bachan's Hot and Spicy Japanese BBQ Sauce (optional), or more Sriracha
Directions
Heat a wok or large frying pan. Add the oil (no oil if you're using ground beef), then the turkey. Stir fry the turkey, breaking up any large bits, until it's no longer pink. Add the onion and mushrooms, and continue to stir occasionally for 2 minutes, until onions are translucent and the mushrooms are no longer raw. Then, add the bag of cole slaw mix. Pour in the soy sauce, rice vinegar and Sriracha. Stir, bringing the hot meat up and over the cole slaw until the cabbage wilts. Taste, and add more Sriracha if needed. Serve in individual bowls, and drizzle with Japanese BBQ sauces, to taste.