Egg Roll in a Bowl (Low-carb |Keto|Gluten Free)
This is a seriously delicious dish. It is good by itself or try serving it with a side of sautéed sugar snap peas. It is the perfect recipe for making a big batch for next day leftovers. Super tasty and so satisfying.
Low carb and keto friendly
1 1/2 tablespoons coconut oil (filtered or refined)
1/2 tablespoon sesame oil
3 cloves garlic, minced
1/2 cup onion, diced
5 green onions, sliced on a bias (white and green parts)
1 pound ground pork (ground turkey or chicken will work too)
1 - 2 tablespoons fresh ginger or 1/2 teaspoon ground ginger
sea salt and black pepper, to taste
1 tablespoon Sriracha or garlic chili sauce, more to taste (omit or use a compliant brand for keto)
1/2 head large size (about 14 oz) cabbage thinly sliced or 14 ounce bag coleslaw mix
3 tablespoons liquid aminos (like Bragg Liquid Aminos)
1 tablespoon rice vinegar
2 tablespoons toasted sesame seeds
Heat coconut oil in a large skillet over medium high heat.
Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
Add the ground pork, ground ginger, sesame oil, sea salt, black pepper and Sriracha. Sauté until the pork is cooked through.
Add the sliced cabbage, liquid aminos, and rice wine vinegar. Sauté until the cabbage is tender.
Top with green onions and sesame seeds before serving.
Per Serving – Calories: 297| Fat: 20g | Protein: 20g | Total carbs: 7g | Fiber 1.5g | Net Carbs: 5.5g
Recipe adapted from peaceloveandlowcarb. Picture from peaceloveandlowcarb.