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Heat a tablespoon of olive oil in a large frying pan or wok over medium-high heat.
Add chopped garlic and cook for 30 seconds to a minute.
Add diced onion. Cook for 5-7 minutes or until translucent.
Add the remaining olive oil and the ground beef or chopped chicken breast.
Stir fry for 3-5 minutes, until the chicken is just golden or the ground beef is no longer pink. (Don’t overcook the chicken — you want it to be about 80%-90% done.)
While that’s cooking, chop up the head of cabbage into long strings like noodles.
Add the cabbage, bell pepper, and coconut aminos. Season with grated fresh ginger, sea salt, and black pepper.
Saute for 3-5 minutes until the cabbage is tender but still crispy.
Top with your favorite sugar-free stir-fry sauce (optional) and seasoning.
Serve alone or over cauliflower rice.