Spicy Veal Crackslaw with Mushrooms

I spotted some ground veal in the grocery store last week and, since I had never tried it before, decided to use it to make veal crackslaw. I am always looking for new ideas. Crackslaw is always good but I can get bored with beef at times.

You can use any kind of ground meat to make crackslaw and I like veal escalope, so I thought why not see how ground veal works out? I combined the veal with mushrooms and other veggies, as well as all the Asian seasonings crackslaw is famed for, and the results were impressive. I really liked it!

As well as the veal, I used a package of sliced veggies including mushrooms and leeks, to make this veal crackslaw,  and you can either do similar or prepare vegetables from fresh.

I usually use shredded cabbage or a coleslaw mix but the mushroom mix also works well with the Asian flavors. In my local supermarket you can grab these on offer sometimes.

What Type of Veggies to Add

They might have a 35% off or they will do 2 for the price of 1 or whatever, and it makes sense. Even though I like to use fresh veggies, sometimes using bagged sliced veggies is also OK, especially if you are in a rush, since veggies (bagged or otherwise) are better than no veggies at all, right? Throw them all into this veal crackslaw and enjoy the variety.Ground Veal

Package of Sliced VeggiesI also had a block of ground veal which I spotted in the Jumbo FoodMarkt (apparently the biggest supermarket in the Netherlands, although they don’t seem to sell canned green chilies or corn tortillas, or at least they didn’t have them on Saturday when I was making chicken enchiladas for my stepson!)

Anyway they did have this veal mince so I grabbed it and briefly considered meatballs before I thought… crackslaw!!! Perfect idea.

Any kind of ground meat can be used so why not make veal crackslaw? I assumed it would just taste like the veal escalopes I cook sometimes and yes it did.

So I had my veal and I had my mushroom mix and those of course are the staple ingredients in crackslaw. You need some kind of protein and some kind of veggies, and then it is just a case of gathering the typical crackslaw flavorings or, at least, some of them.

Go Ahead and Adapt the Recipe

Veal crackslaw, and actually any variety, is very much about adaptation so if you are missing an ingredient or two, you can substitute other ingredients and still end up making something delicious.

Mushroom MixGreen onions are lovely in veal crackslaw and although I have used yellow, white, red and even sweet onions to make it, I do like green onions instead and if I have them then I use them. I like the color they give and the flavor too.

I also prefer fresh garlic over the powdered kind (although Green Onionsthat does make a mean ranch dressing!) and I usually cut mine finely rather than crushing or pressing it. Just personal preference again but I like to cut garlic into very fine slivers. Yum yum!

As for flavoring this tasty dish, I enjoy using hot sauce, soy sauce, ginger (fresh grated is good but I’m happy with the ground kind and I love it so I use extra), a splash of white wine vinegar, sesame oil, some salt and black pepper, and of course Splenda.

I also have Erithrytol but Splenda adds a nice sweetness and the taste doesn’t cook out, so I usually just add about a teaspoon of that, since it works nicely and is pretty much calorie and carb free. I also have liquid Splenda which is totally calorie and carb free (the carbs come from the agents which keep the granules separated in the powdered kind).

If I am in dire need of a carb-free meal then the liquid stuff gets used, else I am trying to use up the powders since I have so much of them.

ErithrytolWhat’s Next?

Right, back on topic….so once you have browned your veal, you need to drain the fat off in a sieve. Fat is fine if you’re watching carbs but I prefer to drain it off, so use a sieve or colander if that sounds like you too. Drain off that fat, then add some salt and pepper.Stir the Mixture

Then you can saute your garlic, onion and vegetables in some oil (leave the meat in the sieve) and then add back the meat as well as your seasonings.

Use a wooden spoon to stir the veal crackslaw mixture and keep the heat medium. Keep everything moving.

You don’t want anything to stick. When the veggies are tender (or al dente if you’d rather) and everything is hot and the flavor is good, it’s time to serve this feast. Bon appetit!

Veal Crackslaw
This recipe combines ground veal with mushrooms, leeks, garlic, ginger and more, to result in the dish you know only too well as crackslaw. Veal is lighter in flavor than beef and offers a slightly different flavor in this low carb dinner.
Cuisine: Chinese
Recipe type: Low Carb
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • ½ lb (225g) ground veal
  • 1 tablespoon sesame oil
  • 1 tablespoon olive or peanut oil
  • 2 finely sliced garlic clove
  • 2 sliced green onions
  • ¼ teaspoon Splenda
  • 7 oz (200g) bagged prepared mixed veg (I used mushrooms, red onion and leek)
  • 2 tablespoons soy sauce (Tamari is OK too)
  • Splash of white wine vinegar
  • ½ teaspoon ground ginger
  • Salt and black pepper, to taste
  • ¼ teaspoon hot sauce
  1. Brown the veal in a skillet.
  2. Remove the meat from the skillet and drain it then set it to one side, grinding in some salt and pepper.
  3. Heat the sesame oil and olive or peanut oil in the same skillet, and sauté the vegetables with the garlic and green onions until the veggies are cooked to al dente (cooked but with a bit of crunch still).
  4. Stir in the vinegar, soy sauce, Splenda, hot sauce and ginger. Also add any other seasonings you want to add at this point.
  5. Add the cooked veal back in and mix well to combine.
  6. Taste and add more Tabasco, vinegar, soy sauce, sweetener or anything else you think it lacks.
  7. Serve hot and enjoy the lovely flavor!
Carbs: .... well about 4.5g but it really depends which veggies you use! I'd prefer you to work it out yourself than give you the wrong figure.
Nutrition Information
Carbohydrates: 4.5g


Some More Hot Content For You

Other Posts You Might Like
  • Creamy Blue Cheese DipCreamy Blue Cheese Dip
    This creamy blue cheese dip blends blue cheese with cream, mayonnaise and milk, with some lemon to add brightness and garlic to complement the flavor. Serve this with chips or vegetable crudites, or consider it as a side for your next buffalo chicken recipe, since the creaminess is the perfect contrast for the heat of the hot sauce. Creamy Blue Cheese Dip is So Easy to Make Making this creamy blue cheese dip is really easy blue cheese dipping sauce is simply a question of adding the ingredients to the food processor and pressing the button. Give it a few seconds and your dip will be ready to serve. If you don’t have a food processor .....
  • Bamboo Shoot and Pork WontonBamboo Shoot and Pork Wonton
    Here we are looking at making bamboo shoot and pork wonton. Pork and shrimp might sound like a strange combination but as wonton fans everywhere know, it is a magical mixture! Add bamboo shoots, green onions and a few other choice ingredients and you have wonton soup to die for. These wontons are meaty, fish and full-flavored. If you use water, then you will get soft wontons. Wontons are boiled in liquid when you want them to be soft and fried when you want a crispy finish. Another way to get a soft finish is to steam the wontons. This bamboo shoot and pork wonton recipe is easy to make and even if you’re new to wonton making you will .....
  • 3 Minute Ice Coffee RecipeYummy 3 Minute Ice Coffee Recipe
    I have always loved ice coffee but find it prohibitively expensive in the coffee shops. There are plenty of ice coffee recipes online but many are too time-consuming to bother with, advising you to brew the coffee for 18 hours with mint leaves or add an array of ingredients which you probably don’t already have. That was my inspiration behind this 3 minute ice coffee recipe. The following recipe is for a basic ice coffee but of course you can jazz it up however you wish, adding syrups, sprinkles and cream on top, a shot of liqueur or whatever tickles your taste buds today. Flavored Syrups for this 3 Minute Ice Coffee Recipe I have a .....
  • Chorizo Stuffed SquidInteresting Things about Stuffed Squid
    I love seafood, especially stuffed squid. I was born in England but have lived in various places including the Canary Islands and Spain, which is how I picked up many tips about cooking stuffed squid and other seafood and how I developed my love of squid, octopus and every delightful treat from the sea! Like many people, I was nervous about cooking squid because I was worried about it turning rubbery, but with the right recipe and the correct cooking time/temperature that is not a concern, and if my squid is not tender then I know it just needs more time. Yes, being a fan of stuffed squid means knowing how to cook it properly. When a sharp .....
  • Hawaiian Poke Co, Spring | Great Poke in Houston
    Poke (pronounced po-kay, let’s get that out of the way first!) is currently a huge craze here in Houston, and actually nationwide. There are poke restaurants springing up all over the place as this tasty way of serving seafood takes off. Talking of ‘springing up’ there is a new poke restaurant in Spring, just north of Houston and south of The Woodlands. Spring is part of the Houston-Sugar Land-Woodlands metropolitan area. Hawaiian Poke Co, Spring, is one of the newcomers to this seafood lovers’ arena. This poke restaurant opened just a few weeks back, occupying Howie’s Tiki bar until 9pm when Howie’s .....
  • Authentic Malaysian Popiah Recipe
    This is such a great Malaysian popiah recipe! Popiah, which literally means ‘thin wafer’ is like an egg roll, or spring roll, and this is common street food in Malaysia, but also found in Taiwan, Medan and Singapore. Shredded vegetables are always found in them, but some also contain shrimp, meat or egg. A Malaysian popiah recipe is a Chinese dish in origin, coming from the Fujian province of China. These little snacks are easy to make. Simply get yourself a package of popiah wrappers (spring roll or egg roll wrappers are fine) and julienne-cut your vegetables. A little salt and pepper is all we are using here for the seasoning .....
  • Best chicken pumpkin risotto recipeBest Chicken Pumpkin Risotto Recipe
    This is such a great recipe for the fall (or maybe you call it autumn, depending where you’re from) and the juicy chicken, sweet pumpkin, comforting rice, and other tasty flavors in here combine beautifully to make this gorgeous chicken pumpkin risotto. To make a flavor-packed risotto, stick to delicate, fragrant flavors, and you will experience this timeless Italian dish the way it was meant to be enjoyed. That Wonderful Risotto Texture To get the texture of the chicken pumpkin risotto just right, use risotto rice (arborio or carnaroli perhaps) and keep adding the liquid in small amounts, letting the rice absorb the liquid before .....
  • Wonderful Winter Dessert Ideas
    Winter is a wonderful time to try out some of the more rich dessert options available. In the warmer months, you won’t want to spend much time in the kitchen and baking is definitely out of the question. Standing near an oven in the winter, though, might even be welcome and settling down with a nice piece of cheesecake is always a treat. That’s why it pays to know some good winter dessert ideas. Cheesecake is a great recipe to try out in the winter. The colder temperature lends to the setting process and leaving the cheesecake in the oven for an hour or so won’t be a problem. Cheesecake can come in many flavors, which is helpful when .....
  • Spanakopita Greek Spinach Pie
    This amazing Greek dish is famed not only in Greece but anywhere in the world there are Greek people or Greek restaurants. I personally love Spanakopita Greek spinach pie and one slice is never enough! The joy of Spanakopita Greek spinach pie is that it is made with phyllo pastry. Adding melted butter between the pastry layers makes it really flaky and tasty. The filling is spinach, egg, 2 kinds of cheese, onion and parsley, and the flavor is simply amazing. You can either make triangular servings or one large Spanakopita Greek spinach pie which is cut into slices. The method is the same but the large pie will take about twice the time to .....
  • Classic Deviled Eggs RecipeClassic Deviled Eggs Recipe
    Deviled eggs are wonderful as a starter recipe. The eggs are boiled, then cut in half lengthwise. Mash the yolk with mayonnaise and seasonings to make a delicious filling, then garnish this classic deviled eggs recipe with fresh herb sprigs. The resulting dish will look great and taste great too. This is something you can make in about 15 minutes, so if you are looking for starter recipes for a dinner party or something for last minute guests, this could become your go-to recipe. Tips for Delicious Deviled Eggs Some people like to add plenty of spice when making a classic deviled eggs recipe, and that could be chili powder, Tabasco sauce or .....

Tasty Query - recipes search engine