Red Meat Allergy Friendly Whole30 Egg Roll in a Bowl
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Learn more →Ingredients
4 servings
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 tbsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 1 lb green cabbage (about ½ small head), thinly shredded
- 2 medium carrots, julienned or coarsely grated
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For serving
- 1 tbsp toasted sesame seeds (optional)
- scallion dark green tops, thinly sliced (optional)
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 7–8 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan.
- 2
Push the pork to one side of the skillet. Add the sesame oil to the cleared space, then add the ginger and the white and light green parts of the scallions. Cook, stirring, until fragrant and slightly softened, about 1 minute, then stir everything together with the pork.
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