Egg Roll In A Bowl (Easy 15-Minute Dinner)

Ingredients

• 1 tbsp Avocado oil
• 4 Garlic (minced)
• 3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger)
• 1 lb Ground pork (or ground beef)
• 1 tsp Sea salt
• 0.25 tsp Black pepper (or more if you want it spicy)
• 6 cup Shredded coleslaw mix (or cabbage and carrots chopped with a knife)
• 0.25 cup Coconut aminos (or 1-2 tablespoons more if you like; you can also use low-sodium soy sauce)
• 2 tsp Toasted sesame oil
• 0.25 cup Green onions
• Sesame seeds (optional, for garnish)

Steps

1. 1

   Heat avocado oil in a large cast iron skillet over medium-high heat.

2. 2

   Add minced garlic and ginger to the skillet. Saute for about a minute, until fragrant.

3. 3

   Add the ground pork (or beef) to the skillet. Season with sea salt and black pepper.

4. 4

   Use a spatula to break up the meat. Increase heat to medium-high and cook until browned, about 7-10 minutes. Most of the excess oil cooks away at this temperature, but you can drain it if you like.

5. 5

   Reduce heat to medium. Add the shredded coleslaw mix and coconut aminos. Stir to coat.

6. 6

   Cook for about 5 minutes, stirring occasionally, until the cabbage is tender.

7. 7

   Remove the skillet from the heat.

8. 8

   Stir in the toasted sesame oil and green onions. If desired, sprinkle with sesame seeds before serving.

Notes

Variations: You can substitute ground pork with ground beef, turkey, chicken, or even diced chicken breast. For extra vegetables, add about 1 cup of diced red peppers, zucchini, or summer squash while browning the meat. Serving suggestion: Can be served in lettuce leaves as a wrap. For a crunchy topping, air-fry thin strips of wonton skins until crispy.

Nutrition per serving

• main
• low-carb
• keto
• gluten-free
• dairy-free
• 15-minute
• skillet
• pork