Low Carb Egg Roll in a Bowl

I know there is a school of thought regarding “eating clean” that suggests trying to create healthy versions of unhealthy meals is not advisable. Some experts suggest that you aren’t learning anything.

I disagree. We are surrounded by food imagery and marketing on a daily basis. As someone who battles my appetite every day, I look for ways to satisfy my cravings without sacrificing my macros. Enter my “Low Carb Egg Roll in a Bowl”. This dish scratches my itch for Asian food. It tastes like a restaurant quality dish, and practically has 0 carbs! There are several variations of this recipe available on the internet, but this is my tried and true version. It’s flavor profile is very approachable, and you can adjust the spiciness by increasing or decreasing the sriracha.

Ingredients:

• 2 tablespoons sesame oil
• 3 tablespoons minced garlic
• 2/3 cup onion, diced
• 5 green onions, sliced on a bias (white and green parts)
• 1 pound ground pork
• 1/2 teaspoon ground ginger
• salt and black pepper, to taste
• 1 tablespoon Sriracha (be careful, the recipe gets hotter exponentially)
• 14 ounce bag coleslaw mix
• 3 tablespoons soy sauce
• 1 tablespoon low sodium rice vinegar
• 2 tablespoons toasted sesame seeds

Instructions

1. Heat sesame oil in a large skillet over medium high heat.
2. Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
3. Add the ground pork, ground ginger, salt, black pepper and Sriracha. Sauté until the pork is cooked through.
4. Add the coleslaw mix, soy sauce, and rice wine vinegar. Sauté until the coleslaw is tender.
5. Top with green onions and sesame seeds before serving.