Description
All the savory, umami-packed flavor of a takeout egg roll—minus the deep-fried wrapper. This quick keto stir-fry combines browned sausage, coleslaw mix, ginger, and soy sauce (or coconut aminos) in one skillet for a weeknight win.
Ingredients
Units
Scale
Stir-Fry Base
- 1 lb ground sausage (pork sausage for best flavor)
- 7 cups coleslaw mix (pre-shredded cabbage/carrot blend)
- 2 tbsp low-sodium soy sauce (or coconut aminos for gluten-free)
- 1 tbsp ginger (freshly grated or paste)
- 1 tsp garlic powder
- 1/2 cup green onions (chopped; whites and greens separated)
- 1 tbsp red pepper flakes (optional; adjust to taste)
Instructions
- Brown Sausage: Heat a large skillet or wok over medium-high. Add sausage and cook, breaking into crumbles, until browned and cooked through. Leave ~1 tbsp rendered fat in the pan.
- Add Aromatics: Reduce heat to medium. Stir in garlic powder, ginger, soy sauce (or coconut aminos), and red pepper flakes (if using) to coat the meat.
- Cook Veggies: Add coleslaw mix (in batches if needed). Toss to coat in sauce and drippings. Cook 3–5 minutes until tender-crisp; avoid overcooking to prevent excess liquid.
- Finish: Remove from heat. Stir in green onion whites and most of the greens. Taste and adjust seasoning (more soy sauce, a drizzle of sesame oil, or extra heat). Garnish with remaining green onions and serve hot.
Notes
For extra flavor, add a drizzle of toasted sesame oil at the end. Swap pork for ground turkey or chicken. Keep it keto by skipping sweet sauces; use coconut aminos for gluten-free. If cabbage is too crunchy, cover 60 seconds to steam slightly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Asian-Inspired, Low-Carb
Nutrition
- Calories: 350
- Fat: 26
- Saturated Fat: 9
- Carbohydrates: 10
- Fiber: 4
- Protein: 18
