Pork Egg Roll In A Bowl Recipe

Pork Egg Roll In A Bowl—a delicious mix of vegetables, browned pork, and hot sauce. It's a flavour explosion that will make you want more. 

– 1 pound ground pork – 2 tablespoons sesame oil toasted – 1 brown onion finely diced  – 1 teaspoon fresh ginger grated – ¾ cup carrot grated or matchsticks or julienne – 6 garlic cloves about 1 tablespoon minced – ¼ cup low sodium soy sauce – 2 tablespoons sweet and sour sauce or garlic chili sauce – 2 tablespoon rice vinegar – 3 cup green cabbage shredded – 1 ½ cup purple cabbage red cabbage  – 6-8 green onion stalks sliced – 1 cup mung beans rinsed and dried – Salt to taste – Black pepper to taste

Ingredient

Direction

The onion should be sautéed in a large skillet over medium-high heat until it becomes more pliable.  

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Stirring constantly, continue to sauté the mixture for another thirty seconds after adding the garlic and ginger.  

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It is possible to substitute scallions for regular onions in this recipe. Make sure the meat is no longer pink after adding it.

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Rice wine vinegar, sweet and sour sauce, soy sauce, and sesame oil should be stirred in at this point. 

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Our ''deconstructed'' version of an egg roll in a bowl recipe is a healthier alternative that is low in carbohydrates and ketogenic, and it does not require heavy deep frying.  

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The addition of chilli garlic or sriracha, along with a generous amount of green onions, is something that we enjoy doing.  

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It is possible to add cooked rice or noodles to the bowl containing the egg rolls if you do not require this dish to be low in carbohydrates. 

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Add the carrot and finely chopped cabbage on top, then mix everything together. After 3–4 minutes of simmering, add the mung beans. 

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After adding two to three tablespoons of sliced green onions, turn off the heat. 

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Serve with extra green onions, cilantro, sesame seeds, hot sauce, or sweet and sour sauce, and a side dish of brown or regular rice noodles. 

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