Cooking With Olmsteds
Egg Roll in a Bowl (30 min, low carb)
ground pork 1 lb
sesame oil 1 tablespoon
ginger 1 tablespoon
garlic 3 cloves
slaw 12 oz
liquid soy seasoning ¼ cup
apple cider vinegar 2 tablespoons
monk fruit sweetener 1 tablespoon
sesame seeds 1 tablespoon
green onions 2 tablespoons
Prepare the sauce- in a small jar, shake together the liquid soy seasoning, apple cider vinegar, and monk fruit sweetener. Set aside.
Cook pork- In a 12 inch non-stick skillet, cook the ground pork. Use a spatula to break it into small pieces, and stir/flip. Cook it for 7-10 minutes, until no longer pink. If there is a lot of grease in the pan, drain it before proceeding to the next step.
Add garlic + ginger- Make a space in the middle of the pan, and add the sesame oil. Add the garlic and ginger, and let them simmer for 1 minute, until fragrant. Mix them into the pork at this point.
Add slaw mix- Add the bag of slaw mix to the pan, and carefully stir it into the ground pork mixture. Cook for 3 more minutes, stirring frequently. Cabbage should be slightly wilted but not completely soft.
Add sauce- Pour the sauce evenly over the ground pork and cabbage mixture. Carefully stir it up until evenly coated in the sauce. Remove from the heat, and enjoy!
Garnish- Sprinkle with sesame seeds (optional) and green onions and enjoy.