- 1 teaspoon sesame or vegetable oil
- 1 pound ground pork or pork sausage*
- 4 cloves minced garlic
- 2 teaspoons minced, peeled fresh ginger
- 1 cup thinly sliced onions
- 1 (14 ounce) bag coleslaw mix (cabbage and carrots)
- 2 tablespoons soy sauce or tamari**(I use reduced sodium), plus more for serving
- 1 teaspoon rice wine vinegar
- sriracha or hot sauce, for serving
- Add the oil and ground pork to a large frying pan over medium heat. Brown the pork, breaking it apart as it cooks.
- Push the pork to the sides of the pan and add the garlic and ginger to the center, cook 1 - 2 minutes then mix it into the pork.
- Add the onions and cook 1 - 2 minutes, mixing them with the pork.
- Add the coleslaw and 1 - 2 tablespoons of water. Cook about 10 minutes, stirring often until the vegetables are soft and wilted.
- In a small bowl mix the soy sauce and vinegar with 1 tablespoon water. Stir it into the pan, mixing well, cook 2 - 3 more minutes, stirring often.
- Serve with additional soy sauce and sriracha or hot sauce.
©Copyright Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Egg roll in a bowl. You know, the insides of an egg roll without the crunchy wrapper. It’s totally a thing.
Without the wrapper, it’s low-carb and gluten-free yet still totally delicious.
The bonus being it’s super easy to make and only dirties up one pan.
The recipe starts with browning the pork in a little sesame oil for flavor. If you don’t have sesame oil you can use vegetable oil instead. Everyone says sesame oil has such great flavor but I don’t notice a difference.
If you don’t like pork or just want to use ground beef, turkey or chicken instead, that’s fine. You can also use ground pork sausage for extra flavor.
Garlic and fresh minced ginger are added next followed by thinly sliced onions and cole slaw mix, shredded cabbage and carrots.
Once the veggies cook down and are soft, tamari (to keep it gluten-free) or soy sauce and rice vinegar are mixed in.
That’s it. Dinner’s done.
Serve with more soy sauce and sriracha or hot sauce. Even a little hoisin or sweet chili sauce if you like.