Egg Roll In a Bowl

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 20 minutes

Zutaten

1 teaspoon avocado or coconut oil

1 pound ground pork

¼ teaspoon salt (or to taste)

¼ teaspoon black pepper

1 ½ tbsp minced ginger

4 cloves garlic, minced

4 cups coleslaw mix (shredded green cabbage, purple cabbage, and carrots)

¼ cup green onion (plus more for garnish)

¼ cup coconut aminos

1 ½ tablespoons sesame oil

½ tablespoon rice vinegar

1 teaspoon red pepper flakes

Mayo:

½ cup mayonnaise

½ tablespoon rice vinegar

2-3 tablespoons sriracha (start with two and add another tablespoon for more heat)

Juice of one lime

1 tablespoon coconut aminos

1 teaspoon sesame oil

Anweisungen

Heat a large skillet over medium high heat. Once the skillet is hot, add the oil to the skillet and then add the minced ginger and garlic. Saute for a minute until fragrant.

Add the ground pork to the skillet and use your wooden spoon to break it up as it cooks. Season with salt and pepper. Cook the ground pork until it is brown, a little crispy, and most of the fat and liquid has evaporated from the skillet. There should not be a lot of extra liquid in the pan.

While the pork is cooking whisk together the coconut aminos, sesame oil, rice vinegar, and red pepper flakes.

Once the pork is thoroughly cooked, add in the coleslaw mix and green onion and then add the coconut amino mixture. Saute the until the veggies just begin to wilt and become tender and then remove the skillet from the heat.

To make the spicy mayo sauce, whisk together all of the spicy mayo ingredients in a small bowl until well combined. Transfer the egg roll in a bowl mixture to a bowl for serving and then drizzle the spicy mayo over top before eating. Enjoy!

Nährwertangaben

• Portionsgröße: 1 1/2 cups
• Kalorien: 361
• Gesamtfett: 31.1 g
• Gesättigtes Fett: 5.2 g
• Transfett: 0.1 g
• Cholesterin: 16.2 mg
• Natrium: 792.3 mg
• Gesamtkohlenhydrate: 20.4 g
• Ballaststoffe: 2.5 g
• Zucker insgesamt: 5.1 g
• Eiweiß: 3 g