Pork Egg Roll in a Bowl (aka Keto Krack Slaw)
Keto krack slaw is my new obsession!! I love making themed dinners and I also love keeping them low carb. This pork egg roll in a bowl recipe was simple to make, easy to clean up, and tasted delicious! I can't wait to pair it with cauliflower fried rice and chicken wings!!!
Per Serving (4 servings) – Calories: 297| Fat: 20g | Protein: 20g | Total carbs: 7g | Fiber 1.5g | Net Carbs: 5.5g
INGREDIENTS
- 2 tablespoons 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
- 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 Whole30)
- 14-ounce bag coleslaw mix
- 3 tablespoons Coconut Aminos or gluten-free soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons toasted sesame seeds
DIRECTIONS
- Heat sesame 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, sea salt, black pepper, and Sriracha. Sauté until the pork is cooked through.
- Add the coleslaw mix, coconut aminos, and rice wine vinegar. Sauté until the coleslaw is tender.
- Top with green onions and sesame seeds before serving.
- Heat sesame 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, sea salt, black pepper, and Sriracha. Sauté until the pork is cooked through.
- Add the coleslaw mix, coconut aminos, and rice wine vinegar. Sauté until the coleslaw is tender.
- Top with green onions and sesame seeds before serving.
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