Serves: 4
Prep time: 10 minutes
Cook time: 8 minutes
Satisfy any craving for Chinese takeout and get a big helping of cabbage (a cruciferous vegetable with anti-cancer and anti-inflammatory properties as well as a lot of fiber, vitamin C and B vitamins) with this quick and tasty stir-fry. A longtime Marama favorite.
Ingredients
1 tablespoon avocado oil or ghee
1 point ground beef or pork
1 clove garlic, minced
½ large green cabbage, cored and shredded
¼ cup liquid aminos or tamari (gluten-free soy sauce)
1 teaspoon fresh ginger, grated
1 egg
Sriracha (to taste)
1 tablespoon sesame oil
2 tablespoons sliced green onions
Instructions
- Heat one tablespoon of avocado oil or ghee in a large stainless steel or cast-iron skillet over medium heat until hot but not smoking.
- Add the pork or beef to the pan and cook, stirring frequently, until no longer pink, about 3 minutes.
- Add garlic and saute for 30 seconds.
- Add the shredded cabbage, liquid aminos, ginger, and saute until the cabbage softens slightly, about 3 minutes. Add one tablespoon water as needed to prevent cabbage from burning.
- Reduce heat to low and push contents of the skillet to the sides to make well for the egg. Crack the egg into the center of the hot pan and scramble until egg is fully cooked, about 1 minute. Turn off the heat.
- Stir in the sriracha, if using, and drizzle with sesame oil.
- Place serving into bowl and garnish with chopped green onion.
