Make a deconstructed egg roll dinner quickly in one skillet. This recipe is low carb, gluten free, and perfect for meal prepping.
Author:Leo Hartwell
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stir-Frying
Cuisine:Asian-Inspired
Diet:Keto
Ingredients
Scale
1 tablespoon sesame oil
1 pound ground pork or ground turkey
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14.5 ounce) can water chestnuts, drained and chopped
1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
1/4 cup low sodium soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon honey or keto sweetener substitute
1 teaspoon sriracha or to taste
1/2 teaspoon ground black pepper
2 green onions, sliced for garnish
Sesame seeds for garnish
Instructions
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the ground meat and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Add the chopped onion to the skillet and cook for 3 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the chopped water chestnuts and the coleslaw mix to the skillet. Stir well to combine with the meat mixture.
In a small bowl, whisk together the soy sauce, rice vinegar, sweetener, sriracha, and black pepper to create the sauce.
Pour the sauce over the meat and cabbage mixture. Stir constantly and cook for 5 to 7 minutes, until the cabbage has wilted slightly but still has some crunch.
Remove from heat. Divide the mixture into bowls. Garnish with sliced green onions and sesame seeds before serving.
Notes
For meal prepping, store the mixture in airtight containers for up to 4 days. Add fresh garnishes just before eating.
If you prefer a different protein, ground beef or chicken works well in this recipe.
To make this recipe Paleo, use coconut aminos instead of soy sauce.