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All the savory, delicious flavors of a classic egg roll, but without the wrapper! This quick, one-pan meal is packed with ground pork and veggies, perfect for a low-carb dinner ready in under 20 minutes.
Prepare the sauce. In a small bowl, whisk together the low sodium soy sauce, rice vinegar, and sriracha. Set the sauce aside for later.
Cook the pork and aromatics. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. The internal temperature should reach 160°F (71°C). Drain any excess grease from the skillet if necessary. Add the chopped onion, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.
Add vegetables and sauce. Add the entire bag of coleslaw mix to the skillet with the pork. Pour the prepared sauce over everything. Stir well to combine and cook for 3-5 minutes, until the cabbage has wilted to your liking but still retains some crispness.
Divide the mixture into four bowls. Garnish generously with sliced green onions and toasted sesame seeds before serving hot.
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All the savory, delicious flavors of a classic egg roll, but without the wrapper! This quick, one-pan meal is packed with ground pork and veggies, perfect for a low-carb dinner ready in under 20 minutes.
This chinese_american recipe takes 20 minutes to prepare and yields 4 servings. At 401.77 calories per serving with 22.79g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace the ground pork with 1 lb of crumbled firm tofu, plant-based ground 'meat', or finely chopped mushrooms.
Ensure you are using a sugar-free soy sauce or tamari. This dish is naturally keto-friendly and can be served with cauliflower rice.
Use certified gluten-free tamari or coconut aminos instead of soy sauce to make this recipe completely gluten-free.
Double the amount of sriracha in the sauce and add 1/2 teaspoon of red pepper flakes along with the garlic and ginger for extra heat.
Increase the ground pork to 1.5 lbs or stir in 1 cup of shelled edamame along with the coleslaw mix.