Egg Roll in a Bowl
Everything but the wrapper - this quick, delicious, easy dish is perfect for a busy weeknight
Servings 4 people
Ingredients
- 1 tablespoon avocado oil or other light oil
- 1 bunch scallions chopped - white & green parts separated
- 3 cloves garlic chopped
- 1 tablespoon fresh ginger chopped finely
- 1 pound ground pork or ground turkey
- 1 bag fresh coleslaw mix or 10 oz cabbage
- 1 large carrot shredded
- 1/4 cup soy sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons Hoisin Sauce I find a GF version at the Asian market
- 1 large lime
- 1-2 large Thai chilies chopped (optional)
Instructions
- Set your fresh ingredients out and ready - this stir fry goes fast
- Heat the avocado oil in a wok or large, flat skillet and add the white parts of the scallions and ginger - cook until soft - about 3 minutes
- Add the garlic and cook for another 30 seconds
- Add the pork and cook, breaking up with a spoon, until it is no longer pink and had a bit of lovely brown char - 5-6 minutes
- Add the soy sauce and sesame oil and cook for a couple of minutes to let the flavors meld
- Add the coleslaw mix and carrots (you can just use the coleslaw mix, but I love the extra carrots). Cover and cook until the cabbage and carrots just lose their raw flavor - 3-4 minutes
- Add the Hoisin sauce and simmer for a couple more minutes
- Add the green parts of the scallions
- Give it all a good squeeze of lime
- Serve with rice (or cauliflower rice) and a big wedge of lime - YUM!
