Ingredients
- 2 tablespoons sesame oil
- 6 green onions sliced, green and white parts divided
- ½ cup red onion diced. Skip for keto.
- 5 cloves garlic minced
- 1 pound ground pork; I sub ground chicken or turkey or half of each
- 1 teaspoon fresh grated ginger
- 1 8-ounce can water chestnuts chopped. Skip for keto
- 1 tablespoon sriracha or hot sauce
- 1 14-ounce bag coleslaw mix
- 3 tablespoons coconut aminos
- 1 tablespoon rice wine vinegar
- ⅛ – ¼ teaspoon white pepper or black pepper
- salt to taste
Garnish
- black sesame seeds for garnish
- green parts of sliced green onions from above
For the Creamy Chili Sauce
- ¼ cup mayonnaise
- 1–2 tablespoons sriracha or hot sauce
- salt to taste
Instructions
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Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and sauté, stirring frequently, until the red onion begins to soften, about 5 minutes.
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Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
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Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
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Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
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To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 12g | Protein: 21g | Fat: 31g
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