Keto Egg Roll In A Bowl (Print version)
Ground pork, shredded cabbage, and Asian seasonings come together in a quick, hearty low-carb bowl.
# What you need:
→ Meats
01 - 1 lb ground pork
→ Vegetables
02 - 1 small onion, diced
03 - 3 cups green cabbage, thinly sliced
04 - 1 cup shredded carrots
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
→ Sauces & Seasonings
08 - 3 tbsp soy sauce
09 - 1 tbsp sesame oil
10 - 1 tsp rice vinegar
11 - 1/2 tsp ground black pepper
12 - 1/4 tsp red pepper flakes
13 - Salt, to taste
→ Garnish
14 - 1 tbsp sesame seeds
15 - Extra sliced green onions
# Directions:
01 - Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and cooked through, breaking it apart with a spatula, about 5 minutes.
02 - Add the diced onion, garlic, and ginger to the pan. Sauté for 2 minutes until fragrant.
03 - Stir in the cabbage and carrots. Cook, stirring frequently, until the vegetables are just tender, about 4 to 5 minutes.
04 - Pour in the soy sauce, sesame oil, rice vinegar, black pepper, and red pepper flakes. Toss well to combine and heat through, about 2 minutes.
05 - Stir in the green onions and cook for 1 more minute. Taste and adjust salt if needed.
06 - Serve hot in bowls, garnished with sesame seeds and extra sliced green onions.
# Expert advice:
01 -
- It delivers every flavor you want from an egg roll without a single minute of deep frying or wrapper wrangling
- The whole thing comes together in 25 minutes which means it actually happens on a Tuesday
02 -
- Sesame oil breaks down under high heat so never add it at the start with the pork or it turns bitter
- Overcooking the cabbage is the number one mistake here because it goes from perfect to mushy in about sixty seconds
03 -
- Slice the cabbage as thin as you possibly can because thick ribbons never soften evenly in the short cook time
- Coconut aminos are sweeter than soy sauce so start with two tablespoons and taste before adding more