About the Recipe
Ingredients
1 tbsp Avocado oil
4 cloves Garlic (minced)
3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger)
1 lb Ground pork (or ground beef)
1 tsp Sea salt
1/4 tsp Black pepper (or more if you want it spicy)
6 cups Shredded coleslaw mix (or cabbage and carrots chopped with a knife)
1/4 cup Coconut aminos (or 1-2 tablespoons more if you like; you can also use low-sodium soy sauce)
2 tsp Toasted sesame oil
1/4 cup Green onions
Sesame seeds (optional, for garnish)
Preparation
Heat avocado oil in a large cast iron skillet over medium-high heat.
Add garlic and ginger. Sauté for about a minute, until fragrant.
Add the ground pork (or beef). Season with sea salt and black pepper, and use a spatula to break up the meat. Increase the heat to medium-high and cook until browned, about 7-10 minutes. Most of the excess oil will cook away at this temperature, but you can drain it if you prefer.
Reduce the heat to medium. Add the coleslaw mix and coconut aminos. Stir to coat. Cook for about 5 minutes, stirring occasionally, until the cabbage is tender.
Remove from heat. Stir in the toasted sesame oil and green onions. If desired, sprinkle with sesame seeds.
Enjoy your flavorful egg roll in a bowl!
Serving size: 1 cup
Nutrition info doesn’t include the optional sesame seeds.