Main dish

Keto Egg Roll Bowl

Keto Egg Roll Bowl
Get that crave-worthy egg roll filling without the carb-laden wrapper with this hearty keto entree. Drizzle with a little sriracha for a warming kick.
Cuisine: American
Recipe type: Main dish
  • 4 teaspoons coconut oil, divided
  • 1 pound lean ground pork
  • 1 cup sliced yellow onion (from 1
  • medium)
  • 2 teaspoons nely chopped garlic
  • (about 2 medium cloves)
  • 1 teaspoon grated fresh ginger
  • ½ cup thinly sliced scallions, white
  • bottoms and green tops separated
  • 1 (14-oz.) bag coleslaw mix
  • 2 tablespoons water
  • 3 tablespoons reduced-sodium soy
  • sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sambal oelek or chilegarlic sauce
  • ¾ teaspoon kosher salt
  • ⅓ cup roasted, salted peanuts,
  • coarsely chopped
  1. Heat 2 teaspoons of the coconut oil in a large cast-iron skillet or wok over high; swirl to coat. Add pork, and cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Transfer to a bowl.
  2. Add remaining 2 teaspoons coconut oil and sliced onion; cook, stirring often, until browned and softened, about 2 minutes. Add garlic, ginger, and white parts of scallion; cook, stirring constantly, until fragrant, about 30 seconds. Add coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs, until cabbage is softened, about 2 minutes.
  3. Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add soy mixture and cooked pork to vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.

Watch the recipe video here:

Get that crave-worthy egg roll filling—that's still #Keto-compliant. GET THE RECIPE: (via Well Done)

Posted by MyRecipes on Wednesday, January 23, 2019