Keto Asian Cabbage Stir-Fry

Ingredients

• Cabbage

  Raw

  8 cup, shredded or 560g

• Butter

  Unsalted

  3 tbsp or 43g

• Onion powder

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Rice wine vinegar

  1 tbsp or 15g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Ginger root

  Raw

  1 tbsp or 6g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Mayonnaise

  Regular, with salt

  8 tbsp or 110g

• Wasabi paste

  1 tsp or 5g

Directions

1. Finely shred the cabbage using a sharp knife or food processor.
2. Melt two-thirds of the butter in a large frying pan or wok over medium-high heat. Add the cabbage and cook until it softens without browning.
3. Stir in the onion powder, salt, pepper, and rice wine vinegar. Fry for a few more minutes, then transfer the cabbage to a bowl.
4. In the same pan, melt the remaining butter. Add garlic, red pepper flakes, and ginger, sautéing for a few minutes.
5. Add the ground turkey and cook until browned and most juices have evaporated. Reduce the heat slightly.
6. Add scallions and the cooked cabbage back to the pan, stirring until heated through. Season with salt, pepper, and top with sesame oil before serving.
7. Mix the wasabi paste with the mayonnaise, adjusting the wasabi to taste. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.