Egg Roll Bowl

Egg Roll Bowl

Serves: 4

1 lb ground pork

1 tbsp olive oil

1/2 small onion, chopped

2 cloves fresh garlic, minced

1 tbsp fresh ginger, minced

1 tbsp sesame oil

3 tbsp aminos (soy sauce)

1 tsp Sriracha

2 tsp rice vinegar

1 small cabbage shredded

1 medium carrot shredded

1/3 cup chicken broth

Salt and pepper to taste

2-3 green onion chopped

2 tsp sesame seeds

1.   Heat a large skillet over medium heat. Add olive oil and ground pork.  Cook the pork until browned and cooked through.

2.   Add onions, garlic, and ginger to the pan.  Stir well, and cook until softened and translucent, about 5 minutes.

3.   Add sesame oil, soy sauce, Sriracha, and rice vinegar. Stir well.

4.   Add cabbage, carrot, and broth.  Cook, stirring regularly, for 5 minutes, until slightly softened. 

5.   Garnish with green onions and sesame seeds.

Nutrition: 365 calories; 27g fat; 81mg cholesterol; 220mg sodium; 469mg potassium; 9g carb; 3g fiber; 5g sugar; 21g protein