You probably clicked on this post wondering what a non-recipe is. It's a general guideline for a dish without the fine details. It's the way I usually cook: Skim a recipe and then loosely follow it. I don't know why I'm this way. Maybe it's laziness or I don't like measuring. It could be that I don't have or care for a certain ingredient.
Anyway, today's non-recipe may be low in carbs but it's high in yumminess. I love eggrolls but deep fried isn't a great everyday choice so don't eat them very much. But with this non-recipe, I can have the flavors of an eggroll without the grease. Mmm.
If you have onions, chop/slice/dice them and sauté in a pan with cooking oil. When the onions are cooked to your liking, add sliced/minced garlic and cook for a minute or so. Add the meat and cook until brown. If you're using a higher fat meat, you can drain the oil before adding the coleslaw mix. You can add any additional veggies now, too.
Next, add your sauces. I pour the shoyu around the pan a couple of times, then add a couple of pats of oyster sauce, just a tiny bit of sesame oil, and few squirts of patis. Cook until the coleslaw is a texture you like and add salt and pepper to taste (The patis replaces the salt so you might just need pepper).
Serve on rice or yakisoba or by itself. I like to drizzle Kewpie mayo and sweet chili sauce on top for added flavor. Since my husband likes a kick to his food, I sprinkle red chili flakes. Enjoy!