Ingredients
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2 TBSP avocado oil
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3 cloves garlic, minced
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3/4 cup onion, diced
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1 pound ground pork
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1 TBSP fresh grated ginger (or ½ tsp ground ginger)
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1/2 tsp sea salt and black pepper
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1 TBSP garlic chilli sauce or Sriracha
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397g bag coleslaw mix (green cabbage, purple cabbage and carrots)
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3 TBSP Tamari sauce (gluten free) or coconut aminos
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1 TBSP unseasoned rice vinegar
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Garnish (optional):
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Green onions
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Sesame seeds
Instructions
- Heat the sesame oil in a large skillet over medium high heat.
- Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
- Add the ground pork and sauté until the pork is cooked through.
- Add in the ginger, garlic chilli sauce, salt, pepper.
- Add the rice vinegar, tamari sauce and coleslaw mix. Sauté until the coleslaw is tender.
- Top with green onions and sesame seeds before serving.
NOTES
Storage: Store leftovers in the refrigerator for up to 5 days. Freezes well!
Reheating: Reheat in the microwave or in a pan on the stovetop.
Notes
You can use ground beef or chicken and we sometimes add shrimp too!
I don’t know anyone who doesn’t like Chinese food and this dish is quick and easy to prepare at home! You can chop your ingredients ahead of time if you’d like and then all you have to do is toss it together. Dinner can be on the table in about 10 minutes! Egg roll in a bowl will become a family favorite in your house!
This recipe also makes for a great leftover and can be reheated for lunch the next day! You can make this recipe gluten free by choosing a gluten free soy sauce. For those watching their carb intake, this is a great option!
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