Keto Egg Roll Bowl

Name: Keto Egg Roll Bowl
Ingredients: 4 teaspoons coconut oil, divided; 1 pound lean ground pork; 1 cup sliced yellow onion (from 1 medium); 2 teaspoons finely chopped garlic (about 2 medium cloves); 1 teaspoon grated fresh ginger; 1/2 cup thinly sliced scallions, white bottoms and green tops separated; 1 (14-oz.) bag coleslaw mix; 2 tablespoons water; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon toasted sesame oil; 2 teaspoons sambal oelek or chile-garlic sauce; 3/4 teaspoon kosher salt; 1/3 cup roasted, salted peanuts, coarsely chopped

14 ingredients

3 steps

Ingredients

4 teaspoons coconut oil, divided
1 pound lean ground pork
1 cup sliced yellow onion (from 1 medium)
2 teaspoons finely chopped garlic (about 2 medium cloves)
1 teaspoon grated fresh ginger
1/2 cup thinly sliced scallions, white bottoms and green tops separated
1 (14-oz.) bag coleslaw mix
2 tablespoons water
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
2 teaspoons sambal oelek or chile-garlic sauce
3/4 teaspoon kosher salt
1/3 cup roasted, salted peanuts, coarsely chopped

Directions

1

Heat 2 teaspoons of the coconut oil in a large cast-iron skillet or wok over high; swirl to coat. Add pork, and cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Transfer to a bowl.
2

Add remaining 2 teaspoons coconut oil and sliced onion; cook, stirring often, until browned and softened, about 2 minutes. Add garlic, ginger, and white parts of scallion; cook, stirring constantly, until fragrant, about 30 seconds. Add coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs, until cabbage is softened, about 2 minutes.
3

Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add soy mixture and cooked pork to vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts.