Keto Eggroll in a Bowl
This dish captures the delightful essence of an egg roll without all the garbage added. In fact, it’s so beloved in the low carb community, many people refer to it as “crack slaw”. That alone should tell you how addicting this meal is!
- 1 pound ground pork
- 1 head cabbage thinly sliced
- 1/2 onion medium, thinly sliced
- 1 tablespoon sesame oil
- 1/4 cup soy sauce or liquid aminos
- 1 clove garlic minced
- 1 teaspoon ground ginger
- 2 tablespoons chicken broth
- Salt and pepper, to taste
- 2 stalks green onion
Preparation time 5mins
Cooking time 20mins
Adapted from ketogasm.com
Brown ground pork in a large pan or wok over medium heat.
Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results.
Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat.
Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion. Serve and enjoy!