Mom’s Keto-licious Mongolian Stir Fry

Growing up, my Mom came up with all kinds of great weeknight dinners.

Occasionally, we would go to the “O” Club on our military base for Mongolian Stir Fry Night when stationed in Ramstein. That Stir Fry Night was what today is common at some Asian Buffets where you pick the ingredients and they cook in front of you. This was a treat being overseas in Germany. It was rare to have a taste of the Orient.

One of her adaptations of our Stir Fry get aways, she frequently made, was what people are now calling “Egg Roll” in a bowl or “Keto Crack”. I just call it damn tasty! My Mom pioneered this back before it was Keto friendly!

Here is my version. Very simple to make once you have your prep done. To save time, but the pre-shredded “Slaw” Cabbage at the Grocery!


2-Packages Pre-Shredded Cabbage (Slaw) about 8 cups

1/2 Package Shredded Carrots, about 2 Cups

1 Tbsp each-Minced Garlic and Fresh Ginger

2lb Ground Pork

1 Small Onion-Cut into slices

1lb Brussel Sprouts trimmed and thinly sliced

Finishing Sauce:

1/4 Soy Sauce

1-2 Tbsp Fish Sauce

1-2 Tbsp Mirin

1/4 Lime Juice

1 Tbsp Sesame Oil

Dry Seasonings:

1/2 Tsp Ground Cardamom

1/2 Tsp Ground Coriander

1/2 Tsp Ground Garlic Powder

1/2 Tsp Curry Powder

Salt/Pepper to taste

Oils for Stir Frying:


How to do it:

Do all chopping, mincing and seasoning/sauce combining, up front, before starting to cook. Being strategic in this step reduces your stress level once you have a screaming hot wok going on the stove!

Get a Wok or large 12″+ cast iron skillet (if you don’t have either use the largest heavy pan you have and work in batches). Bring the wok up to at least 450-550°. How do you measure that if you don’t have a cool laser beam thermometer gadget?? Get it barely smokin and sprinkle a little water in it. If it immediately sizzles, spits and acts like you committed treason, it’s HOT! GO!!

Be prepared to work in at least 2-3 batches of stir frying. You need to maintain a high heat in the wok, so stir-fry is actually a technique as much as it is a “food type”. Meaning, you constantly stir the frying food to release steam, that creates the nice brown bits that are tasty! Be diligent in stirring the food constantly.

Phase 1- Add about 2-3 Tbsp of Canola or high heat oil you like. I used Canola/small bit of Sesame for each batch. Swirl the oil in the pan. Allow it to get hot but not smoke!

Add your Brussel Sprouts first-constantly stir. Cook for about 3-4 minutes until you start to see them soften and form little brown edges. Remove from the wok and place in a large bowl. Between all phases, allow the wok to come back up to temp! Be patient!

Phase 2- Do the same as above with the Cabbage, Onion and Carrots.

Phase 3- Meat time! Depending on size of your wok or pan, this may need to be done in 2 batches. Meat considerably drops your wok temp if you are not careful or have too much steam-then you just end up steaming the meat. Again, 550° is ideal. Add a oil, start stir frying…Allow about 5-10 seconds between stirring, this allows the browning but not burning!

Once the meat is almost done, (look for pink to be gone, constantly “chop” at the meat withe the spatula to break into small pieces) add the Garlic and Ginger and Seasonings and mix. Cook until you smell the wonderful fragrance. Then remove and place in a bowl.

Last part-Getting back up to temp on the wok, add back in all the veggies to get them warm again, add the meat after about 2 minutes. Get all ingredients hot and combined, then add the finishing sauce. Mix in and allow to cook a minute or two more and Done!!

Garnish with a lime wedge and indulge! You did it!

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