Keto Egg Roll in a Bowl

Ingredients

• about 450 g Ground Pork
• 6 cups Shredded Cabbage
• 1 cup Shredded Carrots
• 2 stalks Green Onions (chopped)
• 3 tbsp Soy Sauce (Tamari for gluten-free)
• 2 tbsp Rice Vinegar
• 1 tbsp Swerve (or other keto sweetener)
• 1 tsp Sesame Oil
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tbsp Sesame Seeds
• 1 tbsp Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large skillet or wok (at least 30.48 cm in diameter) over medium-high heat (162.8-190.6°C / 160-190°C). Add the 1 tablespoon of avocado oil to the hot pan and allow it to heat for 1 minute.
2. 2Add the about 450 g of ground pork to the hot oil. Break up the pork with a spoon and cook, stirring occasionally, for 5 to 7 minutes, until it is fully browned and no pink remains, reaching an internal temperature of 71°C.
3. 3Carefully tilt the skillet and drain any excess grease from the cooked pork.
4. 4Add the 6 cups of shredded cabbage and the 1 cup of shredded carrots to the skillet with the pork. Stir to combine and cook for 5 to 7 minutes, until the vegetables are slightly softened but still have a slight crispness.
5. 5Add the 3 tablespoons of Tamari, 2 tablespoons of rice vinegar, 1 tablespoon of Swerve (or other keto sweetener), 1 teaspoon of sesame oil, 1 teaspoon of ginger, and 2 cloves of garlic to the skillet.
6. 6Stir all the ingredients thoroughly to combine the sauces and seasonings with the pork and vegetables. Continue to cook for 2 to 3 minutes, allowing the flavors to meld and the sauce to slightly reduce.
7. 7Remove the skillet from the heat. Stir in the 2 stalks of chopped green onions and the 1 tablespoon of sesame seeds until just combined.
8. 8Serve the Keto Egg Roll in a Bowl immediately.

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