Egg Roll in a Bowl
A deconstructed, low-carb version of an egg roll made with ground pork, cabbage, and aromatics, finished with a sesame-ginger kick.
Ingredients
For the Stir-Fry:
8 oz ground pork (or ground chicken/turkey)
1 Tbsp butter (for cooking)
2 cups shredded green cabbage (or coleslaw mix)
½ cup shredded carrots (optional, for slight sweetness)
2 green onions, sliced
2 cloves garlic, minced
1 tsp ginger, grated
1 Tbsp coconut aminos (or tamari)
½ tsp sesame oil (optional, for finishing)
Salt and black pepper, to taste
Optional Garnish:
1 tsp sesame seeds
Extra green onions
MacronutrientsÂ
Protein: 41g
Fat: 40g
Carbs: 9g
Preparation
Heat butter in a large skillet or wok over medium-high. Add ground pork and cook until browned, about 6–7 minutes. Season lightly with salt and pepper.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add shredded cabbage and carrots. Cook for 4–5 minutes until the cabbage is tender but still crisp.
Stir in coconut aminos and sesame oil. Toss everything together and cook 1–2 more minutes.
Plate hot, garnished with sesame seeds and green onions.
BP@BW (165)
152