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Reviews Date of last review
Mon June 2, 2008
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Description: My tweaked version of crack slaw.
Ingredients: 1.5 lbs meatloaf mix (ground beef, veal & pork)
1.5 lbs ground beef (I used 20% lean)
1 bag broccoli slaw
1 bag angel hair coleslaw
1 bunch green onions chopped (green part only)
8 cloves of garlic diced (I wanted chunks bigger then minced)
3 tbls toasted sesame oil
3 tbls salted butter
3 tbls soy sauce
2 tsp crushed red pepper
1 tbls chinese chili sauce
1 tbls sesame seeds
2 tsp ginger (I have some in a tube that's fresh and a very smooth consistency....fresh grated would be fine)
2 packets Splenda
2 tsp rice wine vinegar
How To Prepare: First I browned the meats in a tbls of sesame oil & lightly salted it with sea salt, then drained it and set it aside.

In a wok, I added 2 tbls sesame oil, the broccoli slaw and the garlic. I stir fried this (on medium high heat) for about 5 minutes, then added the angel hair coleslaw, half the sesame seeds, rice wine vinegar, green onions and half the soy sauce. I stir fried this for an additional 5 minutes.

Then I added the ginger, splenda, half the chili sauce, and crushed red pepper. I gave this a good stir, then added the cooked meat on top along with the other half of the sesame seeds, soy sauce, and chili sauce. I cooked it for about 10 more minutes to heat the meat and give it a chance to absorb the flavors. With only about 2 or 3 minutes left, I cut the butter into thin slices and added it to the mixture.

I served this with soy sauce and chili sauce as condiments.
Number of Servings: 6-10 depending on whether you can stop eating it!
Carbs per serving - include all nutritional information if known: Carbs will depend on brands you use for several of the ingredients, so I'd avise calculating them when you make it.
Preparation Time: About a half hour.
Effort (Easy, Average, Difficult): Average
Senior LCF Member
Posts: 77
Registered: January 2007
Location: MD

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