Egg Roll in a Bowl
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 500 g | Ground pork | |
| .5 | Red onions | |
| 6 | Scallions | |
| 5 cloves | Garlic | |
| 1 tsp | Ginger | |
| 400 g | Dry coleslaw | |
| 50 g | Mayonnaise | |
| 225 g | Water chestnuts | |
| 3 tbsp | Sriracha | |
| 3 tbsp | Soy sauce | |
| 1 tbsp | Rice wine vinegar | |
| 2 tbsp | Sesame oil |
- Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
- Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
- Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
- Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
- To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.
Fat:
31g
Saturates:
9g
Sugars:
4g
Protein:
21g
Carbs:
12g
Fiber:
3g
34.7%
Calories
12.1%
Carbs
24.7%
Protein
77.5%
Fat
12%
Fiber