Description
This Low Carb Egg Roll in a Bowl recipe is a quick and delicious way to enjoy all the flavors of a classic egg roll without the wrapper. Made with ground pork, fresh coleslaw mix, and a savory blend of soy sauce, sesame oil, garlic, and ginger, this skillet dish is a perfect low-carb, flavorful meal that’s ready in under 30 minutes.
Ingredients
Scale
Meat
- 1 lb ground pork
Vegetables
- 4 cups coleslaw mix
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, sliced
Seasonings & Oils
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Heat the skillet: In a large skillet, heat 1 tablespoon of sesame oil over medium heat until shimmering to prepare for cooking the pork.
- Cook the ground pork: Add 1 lb ground pork to the skillet and cook, stirring occasionally, until it is fully browned and no longer pink, about 6-8 minutes.
- Add aromatics: Stir in 2 minced garlic cloves and 1 teaspoon minced ginger, cooking for 1 minute until fragrant to enhance the flavor of the pork.
- Incorporate coleslaw mix and soy sauce: Add 4 cups of coleslaw mix along with 2 tablespoons soy sauce to the skillet, stirring everything together to combine.
- Cook until tender: Continue to cook the mixture for 5 to 7 minutes, stirring occasionally, until the coleslaw mix is tender and slightly softened.
- Season to taste: Add salt and pepper according to your preference to balance the flavors of the dish.
- Garnish and serve: Finally, sprinkle sliced green onions over the top as a fresh garnish before serving hot.
Notes
- Use ground turkey or chicken as a leaner alternative to pork.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Add a splash of rice vinegar or a drizzle of chili oil for extra tang and heat.
- To make it vegetarian, replace pork with tofu or tempeh and use vegetable broth for moisture.
- Leftovers store well in the refrigerator for up to 3 days and reheat quickly in a skillet or microwave.
