Ingredients:

  • 1 Tbsp High-Heat Oil (Avocado, coconut, or peanut oil)
  • 1 lb Lean Ground Pork (85% lean or higher)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 3 large cloves Freshly minced Garlic
  • 1 Tbsp Freshly grated or minced Ginger
  • 16 oz bag Coleslaw Mix (pre-shredded cabbage and carrot mix)
  • 4 stalks Scallions, sliced thin (divided)
  • 3 Tbsp Low-Sodium Tamari or Soy Sauce
  • 1 Tbsp Unseasoned Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Chili Garlic Sauce or Sriracha (Optional)
  • Toasted Sesame Seeds, for garnish (Optional)
  • 4 large eggs (Optional, for serving)

Instructions:

  1. Heat the high-heat oil in the wok or skillet over medium-high heat until shimmering. Add the ground pork, breaking it up, and season lightly with salt and pepper. Cook the pork until fully browned and crispy, about 5–7 minutes. If using non-lean pork, carefully drain off any excess rendered fat now.
  2. Reduce the heat slightly (to medium). Push the cooked pork to one side of the pan. Add the minced garlic and grated ginger to the clear space. Sauté for 30–60 seconds until highly fragrant. Stir the garlic and ginger through the pork until well combined.
  3. In a small bowl, whisk together the Tamari/Soy Sauce, Rice Vinegar, Toasted Sesame Oil, and Chili Garlic Sauce (if using). Pour the sauce mixture over the pork and aromatics. Stir well and cook for 1 minute to allow the sauce to slightly reduce and coat the meat.
  4. Add the entire bag of coleslaw mix (cabbage and carrots) into the wok. Toss continuously with tongs or a spatula. Cook rapidly over medium-high heat for 2–3 minutes until the cabbage softens slightly but still retains a crisp crunch. Do not overcook.
  5. Remove the wok from the heat. Stir in half of the sliced scallions. Divide the 'Low Carb Egg Roll In A Bowl' mixture into four serving bowls. Garnish generously with the reserved scallions and toasted sesame seeds. Optionally, top each bowl with a perfectly fried egg.