Egg Roll in a Bowl

Egg Roll in a Bowl 

Meat

• 1 lb Ground pork

Produce

• 5 cloves Garlic
• 1 tsp Ginger, fresh
• 6 Green onions
• 1 green parts Green onions from above
• 1/2 cup Red onion

Canned Goods

• 1 8-oz. can Water chestnuts

Condiments

• 1/4 cup Mayonnaise
• 2 tbsp Sriracha or hot sauce

Baking & Spices

• 1 Black sesame seeds
• 1 14 ounce bag Coleslaw mix /did the Costco Brussel kale mix
• 2 Salt
• 1/8 tsp pepper

Oils & Vinegars

• 1 tbsp apple cider
• 3 tb balsamic vinegar
• 2 tbsp Sesame oil

Nuts & Seeds

• 3 tbsp Coconut aminos or soy sauce

1. Heat sesame oil in large skillet and place over medium heat.
2. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
3. 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.
4. Add coleslaw mix, coconut aminos or soy sauce, vinegar, pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
5. 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.
6. 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.