Description
Skip the wrapper, not the flavor! This deconstructed Paleo Egg Roll in a Bowl delivers all the savory goodness of your favorite takeout in just 15 minutes, with none of the guilt.
Ingredients
Scale
- 1 lb (453g) ground pork
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 1 small head cabbage, shredded (about 6 cups)
- 2 medium carrots, julienned or shredded (about 1 cup)
- 3–4 tablespoons coconut aminos
- 1 tablespoon sesame oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 4 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Heat a large skillet over medium-high heat. Add ground pork and break it apart with a wooden spoon. Cook for 5-7 minutes until no longer pink and starting to brown. Drain excess fat if needed, leaving about 1 tablespoon.
- Add diced onion to the skillet with the cooked meat and sauté for 2-3 minutes until translucent. Stir in minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Add shredded cabbage to the skillet in batches if necessary. Stir frequently as it begins to wilt, then add julienned carrots. Continue cooking for 3-4 minutes until vegetables are crisp-tender.
- Pour in coconut aminos and drizzle with sesame oil. Season with salt, pepper, and red pepper flakes if using. Toss everything together to distribute flavors evenly.
- Cook for 1-2 more minutes to allow flavors to meld. Taste and adjust seasonings if needed. Remove from heat and garnish with sliced green onions and sesame seeds before serving.