Asian Cabbage Stir Fry
Prep: 10 Minutes | Cook: 18 Minutes | 6 Servings
- 3/4 Head Green Cabbage
- 2 tablespoons Butter
- 2 Pounds Lean Ground Beef (or Turkey)
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon ground pepper
- 1 tablespoon white wine vinegar
- 3 garlic cloves
- 1 1/2 teaspoon red chili flakes
- 1 tablespoon fresh ginger
- 1 tablespoon sesame oil
- 1 1/2 cups mayonnaise
- 1 1/2 tablespoons sriracha
Shred cabbage in Grate Master with Shredder Cone. Place ground beef, chopped garlic, chili flakes, onion powder and 2 tablespoons of butter in 3 quart base of Stack Cooker.
Place cabbage, salt, pepper and 2 tablespoons of butter in 1 3/4 quart of Stack Cooker and place on top of 3 quart. Cover and cook on high for 12 minutes.
Remove 1 3/4 quart tray with cabbage and add vinegar and sesame oil and set aside.
Mix and break up meat. Cover and cook on high for an additional six minutes.
Mix mayonnaise and sriracha and separate bowl and set aside.
When meat in finished cooking, drain excess fat from 3 quart Stack Cooker. Mix in cabbage mixture.
Serve the stir-fry warm with a dollop of sriracha mayonnaise on top.
If you would like to always be in the know of Tupperware and future recipes please subscribe to my email newsletter that goes out 2-3 times a month by clicking this link: Subscribe now