High Fructose Corn Syrup Free Whole30 Thai Basil-Lime Egg Roll in a Bowl
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Learn more āIngredients
4 servings
For the bowl
- 1 lb ground pork
- 2 tbsp avocado oil, divided
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced (white and green parts separated)
- 1 medium head green cabbage (about 1 lb), cored and thinly shredded
- 1 large carrot, julienned or coarsely grated
- Ā½ cup fresh thai basil leaves, roughly torn
- salt and pepper, to taste
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp toasted sesame oil
- Ā½ tsp red pepper flakes
For serving
- lime wedges, for serving (optional)
- sliced scallion greens, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, 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 spoon, until browned and cooked through with no pink remaining, about 7ā8 minutes. Transfer the pork to a plate and set aside, leaving any rendered fat in the pan.
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