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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 1x
- Category: Low Carb
- Cuisine: Chinese
Ingredients
Scale
- 1/2 lb (225g) ground veal
- 1 tablespoon sesame oil
- 1 tablespoon olive or peanut oil
- 2 finely sliced garlic clove
- 2 sliced green onions
- 1/4 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
- 1/2 teaspoon ground ginger
- Salt and black pepper, to taste
- 1/4 teaspoon hot sauce
Instructions
- Brown the veal in a skillet.
- Remove the meat from the skillet and drain it then set it to one side, grinding in some salt and pepper.
- 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).
- Stir in the vinegar, soy sauce, Splenda, hot sauce and ginger. Also add any other seasonings you want to add at this point.
- Add the cooked veal back in and mix well to combine.
- Taste and add more Tabasco, vinegar, soy sauce, sweetener or anything else you think it lacks.
- Serve hot and enjoy the lovely flavor!
Notes
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
- Carbohydrates: 4.5g