Keto Egg Roll Bowl
Are you craving a delicious egg roll but you don't want to fall out of ketosis? Here is the perfect solution for you!
Ingredients
- 4 tsp coconut oil divided
- 1 lb ground lean pork
- 1 cup sliced yellow onion
- 2 tsp finely chopped garlic
- 1 tsp grated fresh ginger
- 1/2 cup thinly sliced scallions white bottoms and green tops separated
- 1 bag coleslaw mix
- 2 tbsp water
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 2 tsp sambal oelek or chile garlic sauce
- 3/4 tsp salt
- 1/3 cup roasted, salted peanut coarsely chopped
Instructions
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Heat 2 teaspoons of coconut oil in a big cast-iron skillet (or wok) over high heat and swirl to coat. Add the pork and cook, stirring it around to crumble, until it's browned and loses its pink, about 5 minutes. Move to a bowl.
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Add the remaining 2 teaspoons of coconut oil, as well as the sliced onion. Resume cooking, stirring often, until the onion is browned and softened, about 2 minutes. Add garlic, ginger, and the white parts of the scallion. Continue cooking, stirring constantly, until fragrant, about 30 seconds. Add the coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs until the cabbage has softened, about 2 minutes.
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Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add that mixture and the cooked pork to the vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.
