Weight Watchers Recipe Adaptation – Asian Stir Fry

CabbageStirFryA few days ago I signed up again for Weight Watchers Online, which I’ve done in the past and have really enjoyed as an effective tool in holding myself accountable for and educating myself about what I’m eating. And yes, I can stand to lose a few pounds with all of the cooking and eating I enjoy. Check out the Weight Watchers category of my blog for all of my posts that include Weight Watchers recipes, recipe adaptation and point counts for things I love to cook and eat!

Tonight my husband (as he sometimes does) selected a recipe he found online and made dinner for us. I decided to enter the recipe into the WW recipe calculator to see how much I could have of the dish and still be within my point count for the day. I will make the recipe again, but for next time I’ve make some adjustments to the recipe. Note that the photos are of tonight’s cooking, and my husband used lean ground pork, which was delicious, and one of the suggested tweaks in the original recipe.

Many of the points came from the butter in the recipe so I reduced and changed that combo of ingredients, and I believe this adaptation makes a very flavorful dish, and at a small fraction of the point count as the original.

The original recipe says it makes two servings. I had a quarter of what was in the pan and it was PLENTY! That being said, I decided to up the amount of cabbage and with my adjustments my recipe makes six very nice 8 point servings, and at 8 points going back for seconds, or having an extra half serving is your choice.

Click this link for the original recipe my husband found on dietdoctor.com.

Here is my Weight Watchers 8 point per serving adaptation:


Asian Cabbage Stir Fry With Pork – 8 points

 Prep: 15-20 minutes Preparation Time

Cook: 20-30 minutes Cook Time

Serves: 6

Difficulty: Easy

Ingredients

  • 20 oz uncooked green cabbage, chopped – 0 Points
  • 2 Tbsp regular butter, divided – 10 Points
  • 12 oz uncooked lean ground pork –21 Points
  • 1tsp table salt – 0 Points
  • 1tsp onion powder – 0 Points
  • 1tsp black pepper – 0 Points
  • 1Tbsp white wine vinegar – 0 Points
  • medium clove(s)garlic clove(s) – 0 Points
  • 1large uncooked scallion(s), sliced – 0 Points
  • 1tsp red pepper flakes – 0 Points
  • Tbsp ginger root – 0 Points
  • 1Tbsp sesame oil – 6 Points
  • 1 Tbsp Asian Gourmet Stir Fry Oil, Imported – 4 Points
  • 1cup(s) light mayonnaise – 7 Points
  • 1Tbsp prepared wasabi paste – 1 Points

Instructions

  1. Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. Set aside for serving.
  2. Shred the cabbage finely using a sharp knife or a food processor.

  3. Fry the cabbage in one tablespoon of butter plus one tablespoon of sesame oil in a large frying or wok pan on medium-high heat until it softens, but before it browns, about five minutes.

  4. Add spices and vinegar. Stir and fry for a couple of minutes more. Set the cabbage aside in a prep bowl.

  5. Add second tablespoon butter and stir fry oil to the pan and heat for about a minute. Add garlic, chili flakes and ginger and sautée for a few minutes.

  6. Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little. Drain off any fat from the pan.

  7. Add scallions and cabbage to the meat. Stir until everything is hot. Top with the sesame oil before serving.

  8. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.


Note that I left some butter in the recipe because I do think the flavor is important to the dish as an adaptation. But I’m also going to try omitting it altogether just to reduce the point count a little more and give more wiggle room to fitting it into an overall daily point count. I would have never thought to use butter in a recipe like this, had I written it, so I’m interested in trying it without to see how it changes the flavor profile.

This would be great with tofu or chicken as well. The brightness of the ginger and vinegar and the spicy garlicky flavors are delicious!

I noted the point count for each ingredient, so if you prefer to make changes to the oils or meat, you can calculate using the WW recipe tool!


Note: Recipe adapted from https://www.dietdoctor.com/recipes/keto-asian-cabbage-stir-fry/servings/2

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2 Comments Add yours

  1. Cher Smith says:

    So glad you are doing weight watchers point today recipes. I am definitely going to try this one!!

    Like

    1. Oh good! Watch for my post about The Soup Pot WW point breakdown shortly. Xo!

      Like

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