Made it again last night. Used 1/2 green and 1/2 red cabbage because that’s what I had on hand. Also used ground beef, not veggie crumbles, and a tablespoon of chile-garlic paste instead of hot sauce. All good!
Tried leftovers from the fridge this morning, and I think it’s even better COLD!
ASIAN SLAW (Cathy Z, Swap)
1 T oil
4 cloves garlic minced
1 T minced ginger
1 lb. ground beef (I use Better than Beef crumbles)
1 onion, chopped
1 head cabbage, shredded
2 large carrots, peeled and cut into thin strips
1 red bell pepper, cut into very thin strips
1/2 c soy sauce
2 T sesame oil
1 dash hot sauce
salt & pepper to taste
2 T chopped cilantro
1 lime wedge
Heat oil, add garlic and ginger. Cook until fragrant.
Add ground beef and onions, cook and stir until brown and crumbly.
Push beef to one side of skillet and add cabbage, carrots and pepper. Mix veg with the beef and cook, stirring occasionally, until veg are just tender, 5-6 min.
Stir soy sauce, sesame oil and hot sauce into the mix. Season with salt and pepper.