Rice Free Paleo Thai Basil Egg Roll in a Bowl
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Learn more āIngredients
4 servings
For the stir-fry
- 1 lb ground pork
- 2 tbsp avocado oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium head green cabbage (about 1 lb), cored and thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 3 green onions (green tops only), thinly sliced
- 1 cup fresh thai basil leaves, loosely packed
- salt and pepper, to taste
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - 1 tsp toasted sesame oil
- Ā½ tsp red pepper flakes
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, fish sauce, rice vinegar, toasted sesame oil, and red pepper flakes until combined. Set aside.
- 2
Heat 1 tbsp avocado oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 160Ā°F (71Ā°C), about 6ā8 minutes. Transfer the pork to a plate and set aside, leaving any rendered fat in the pan.
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