Need to get dinner on the table fast? This yummy deconstructed "egg roll in a bowl" is made with our pastured ground pork and a few flavorful Asian ingredients you can prep in no time! Serve it over traditional rice, or keep it Keto-friendly with a base of sautéed riced cauliflower. It's sure to be a family-favorite you'll make again and again!
INGREDIENTS
- 1 pound Stemple Creek Ground Pork
- 1 tablespoon avocado or vegetable oil
- 2 tablespoons low sodium soy sauce or coconut aminos
- 2 tablespoons fish sauce
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1 tablespoon "squeeze of ginger" paste
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1 tablespoon minced garlic
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1/2 teaspoon chili pepper paste (or more if you prefer hotter)
- 2 tablespoon brown sugar or granulated monkfruit
- zest of one lime + juice from 1/4 of a fresh squeezed lime
- 14 ounce bag coleslaw mix
- 1/2 cup slice green onion (white and green part) + extra for garnish
- prepared jasmine rice or cauliflower rice
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INSTRUCTIONS
- Prepare rice or cauliflower rice and keep warm while you prepare the pork.
- In a small bowl, combine soy sauce (or coconut aminos), fish sauce, ginger paste, garlic, chili pepper paste, brown sugar (or monkfruit), and lime zest and juice. Mix well and set aside.
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Heat oil in a large skillet or wok on high. When hot, add ground pork and season lightly with salt & pepper. Sauté pork until lightly browned and no longer pink, breaking it up with the edge of a spatula as it cooks. Drain off excess fat and return pork to the skillet.
- Reduce heat to medium-high. Stir in coleslaw mix and all wet ingredients to the pork skillet.
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Mix all the ingredients together and continue cooking for another 3-5 minutes, or until sauce reduces and caramelizes. Add the sliced green onion and mix. Remove from heat.
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Serve over rice or cauliflower rice and garnish with additional sliced green onion.
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