Keto Egg Roll in a Bowl

By ccavaletti

Ingredients

• 1 1 1 lb ground pork
• 1 1 1 lb ground pork
• 1 1 1 lb ground pork
• 1 1 1 head cabbage, thinly sliced
• 1 1 1 head cabbage, thinly sliced
• 1 1 1 head cabbage, thinly sliced
• 1/2 1/2 1/2 medium onion, thinly sliced
• 1/2 1/2 1/2 medium onion, thinly sliced
• 1/2 1/2 1/2 medium onion, thinly sliced
• 1 1 1 Tbsp sesame oil
• 1 1 1 Tbsp sesame oil
• 1 1 1 Tbsp sesame oil
• 1/4 1/4 1/4 c soy sauce
• 1/4 1/4 1/4 c soy sauce
• 1/4 1/4 1/4 c soy sauce
• 1 1 1 clove garlic, minced
• 1 1 1 clove garlic, minced
• 1 1 1 clove garlic, minced
• 1 1 1 tsp ground ginger
• 1 1 1 tsp ground ginger
• 1 1 1 tsp ground ginger
• 2 2 2 Tbsp chicken broth
• 2 2 2 Tbsp chicken broth
• 2 2 2 Tbsp chicken broth
• to and pepper to taste
• to and pepper to taste
• to and pepper to taste
• 2 2 2 green onions
• 2 2 2 green onions
• 2 2 2 green onions

Preparation

Step 1

Brown ground pork in a large pan or wok over medium heat.

Ensure cabbage and onion is thinly sliced into long strands.

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.