Egg Roll In A Bowl With Creamy Sriracha SauceLately I've been hearing a lot of talk among my friends about this concept. The internet is loaded with recipes and I was feeling a little left out. After making this, I wondered what the heck I was waiting for? So good! This recipe is super easy and quick to throw together, and hits all the right marks. How great is it to get one of your favorite Chinese recipes that's also healthy for you and free of all those preservatives?
You could totally swap out the protein for ground turkey or chicken if you don't eat pork. You could even to a vegan alternative by using TVP and vegan mayo. Anyway, options are always welcome when it comes to food... right?
#keto #lowcarb #highprotein #paleo #whole30 #diabeticfriendly #cleaneating #glutenfree #dairyfree #asian #porkIngredients: (4-6 servings)
2 Tbsp sesame oil1 bunch of green onions (typically around 6), green and white parts divided1.5 cups sliced baby portobello mushrooms 1/2 cup red onionomit for keto1 rounded Tbsp garlic paste or equivalent amount of minced1.5 pounds ground pork1 rounded Tbsp ginger paste or equivalent amount of finely minced1 (8oz) can water chestnuts, drainedomit for keto1 Tbsp sriracha or hot sauce of choiceFrank's hot sauce in keto friendly 1 (18) oz bag coleslaw mix or broccoli slaw3 Tbsp soy saucesub light tamari (keto) or coconut aminos (gluten free)1 Tbsp rice wine vinegarKosher salt to tasteGarnish - Black and white sesame seeds Garnish - Green tops of sliced onions Sauce - 1/4 cup of mayo of choicechoose whole30 compliant if you wish1 - 2 Tbsp sriracha or hot sauce depending on heat preferencesA pinch of salt
In a heavy skillet, heat sesame oil over medium to medium high heat. Saute white green onion bottoms, red onion and garlic a few minutes until soft and fragrant. Then add sliced mushrooms and continue cooking until they get a little bit browned.2 Tbsp sesame oil1/2 cup diced red onionsgreen onion "bottoms"1.5 cups sliced baby portobello mushroomsTo soft vegetables, add ground ginger, garlic, pork, and hot sauce, breaking up pork into small pieces. Cook through about 7-8 minutes.
1 Tbsp ginger paste1 Tbsp garlic paste1.5 pounds ground pork3 Tbsp srirachaWhen pork is almost cooked through but not dry, add in the water chestnuts, soy sauce/coconut aminos, rice wine vinegar, bag of coleslaw mix, and then salt to taste. Stir and cook until cabbage is tender (about 5 minutes). 1 (8oz) can drained water chestnuts3 Tbsp soy sauce/coconut aminos/etc1 Tbsp rice wine vinegar18 oz bag coleslaw mixWhile cabbage is cooking down, mix the sauce in a small bowl - 1/4 cup mayonnaise and 1-2 Tbsp hot sauce. Season to taste with a pinch of salt. Add sauce to a plastic squeeze bottle or small ziptop bag. 1/4 cup mayo, 2-3 Tbsp SrirachaKosher salt to tasteWhen cabbage is cooked, serve egg roll mixture in bowls with green onion tops, sesame seeds and creamy hot sauce. If you used a bag, just snip off a small corner of the bag to squeeze over the mixture.
Thanks for the inspiration for this recipe from 40 Aprons
Since this recipe would be amazing for your weekly meal prep, here are some other great meal prep options:
Mediterranean Spiced Salmon Power Grain Bowl
Thai Chicken Bistro Wraps with Peanut Dipping Sauce
Turkey Taco Salad Meal Prep
Asian Inspired Ginger Sesame Turkey Meatballs with Teriyaki Glaze
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