Since Rob and I adopted a more ketogenic diet, this has become one of my favorite recipes. I love it because I always have most of the ingredients in my pantry already (soy sauce or coconut aminos, sesame oil, and some chili garlic sauce), so all I have to do is grab a pound of ground pork and some slaw mix at the grocery store.
This "egg roll in a bowl" has all my favorite Asian flavors and satisfies that Chinese takeout craving, but you can stick to a Paleo and/or keto diet (and save some money!) by making it yourself without adding a ton of junk. I've also heard it referred to as "crack slaw" in the keto community, but I think egg roll in a bowl is a bit more fun to say.
The first few times I made this, I tried it with ground beef and regular shredded cabbage, and it just wasn't as good. I like it better with red cabbage, some carrots, and ground pork instead of beef--the pork gets nice and crispy and adds a nice flavor to the dish. But if you like beef, you can stick with that; and you could even do ground chicken if you'd prefer.
- 1 pound of ground pork
- 2-3 cloves of garlic, minced
- About 10 ounces of shredded cabbage and carrots (I use a bag of the shredded red and green cabbage with carrots from Trader Joe's)
- 1-2 tablespoons sesame oil
- About 1/4 cup of soy sauce or coconut aminos
- 1 teaspoon of crushed red pepper (optional, plus more or less depending on your heat preference)
- 1-2 teaspoons of chili garlic sauce
- About 2 teaspoons of rice vinegar
- Salt and pepper, to taste
- Sliced green onions for garnish and some Sriracha for topping
- In a large pan, heat the sesame oil and add ground pork, breaking it up with a wooden spoon. Cook over medium-high heat until the pork begins to brown and get crispy around the edges. Add the garlic and give it a stir.
- Add about half of the soy sauce and the crushed red pepper. Season with salt (be conservative with the salt since you're using soy sauce) and pepper and stir well to combine. Continue to cook until the pork is completely browned.
- Add the cabbage and carrot mixture to the pan and reduce heat to medium. Toss to combine and add the remaining soy sauce. Add the chili garlic sauce and cook for 4-5 minutes or until the cabbage begins to wilt.
- Add the rice vinegar and give everything a good stir. Serve hot, topped with green onions and a drizzle of Sriracha, if desired.