Keto Asian Cabbage Stir-Fry

Ingredients

• Cabbage

  Raw

  8 cup, shredded or 560g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  1 tsp or 6g

• Onion powder

  Spices

  1 tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Wasabi paste

  ½ tbsp or 8g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Rice wine vinegar

  1 tbsp or 15g

• Scallions

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

  1 medium or 15g

Directions

1. Shred the cabbage finely using a sharp knife or a food processor.
2. In a large frying pan or wok, melt 3 tablespoons of butter over medium-high heat. Add the cabbage and cook until it softens, ensuring it doesn't brown.
3. Add the onion powder, salt, pepper, and rice wine vinegar. Stir and fry for a few more minutes, then transfer the cabbage to a bowl.
4. Melt the remaining butter in the same pan. Add garlic, chili 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.

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