Egg Roll in a Bowl

Makes 4 servings | Gluten free and dairy free

Step 1

2 Tbsp expeller pressed sesame oil
6 green onions sliced, green and white parts divided
1/2 c. yellow onion diced.
5 cloves garlic minced

Step 2

1 lb. ground pork
1 tsp fresh grated ginger
1 Tbsp Sriracha (or to taste)

Step 3

2-14 oz bags coleslaw mix
3 Tbsp Bragg Liquid Aminos or coconut aminos
1 Tbsp rice wine vinegar
salt to taste

Step 4

½ c. slivered almonds
2 tsp toasted sesame oil
1/8 tsp crushed red pepper (optional) 

Directions:

  1. Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced yellow onion, and garlic and sauté, stirring frequently, until they begin to soften, about 5 minutes
  2. Add ground pork, grated ginger, and 1 tablespoon sriracha hot sauce and cook until pork is browned and cooked through about 7-10 minutes
  3. Add coleslaw mix, Bragg liquid aminos or coconut aminos, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes
  4. Garnish with green parts of the onion, slivered almonds, toasted sesame oil and optional red pepper.
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