Description
This low-carb pork egg roll bowl has all the best parts of an egg roll without the added guilt of deep frying. Tender veggies are tossed with seasoned pork sausage or ground pork.
Ingredients
Scale
- 1 ½ tablespoons sesame oil
- 1 lb ground pork or bulk pork sausage
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger or ginger paste
- 1 medium head green cabbage, finely shredded
- 2 carrots, cut into thin matchsticks
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- Kosher salt and fresh ground black pepper to taste
- 2 green onions, sliced
Instructions
- Add 1/2 tablespoon sesame oil to a large skillet or wok over medium heat. Cook the pork sausage until about halfway browned. Add the onion and cook until the sausage is browned and the onion is soft. Reduce the heat to low and add the garlic and ginger. Cook for 1-2 minutes while stirring constantly. Remove from the skillet and plate.
- Add 1 tablespoon of sesame oil to the skillet over medium heat. Add the cabbage and the carrots. Cook until just starting to wilt, about 8 minutes. Stir the cabbage mixture several times.
- Stir in the rice vinegar and low-sodium soy sauce. Add the sausage mixture back to the skillet. Season with salt and pepper to taste. Stir and heat for 1-2 minutes. Garnish with sliced green onions. Serve immediately.
Notes
- Use bulk pork sausage for more flavor.
- Adjust the vegetables according to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 433
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 75 mg