egg roll in a bowl
As I keep trucking along the Bright Line Eating revolution, I will say that I am getting a bit tired of salads in my day. The obvious solution was to throw a salad on a pan and serve it in another way. I had some ground up pork hanging out in the fridge that I needed to use up and a bag of coleslaw mix so of course I thought of an egg roll in a bowl. This concept is not new and truth be told, I have made this often way back when. It's been awhile so I was excited to cook it again. It was also very in line with the BLE way of eating as it uses absolutely no flour, no sugars, lots of veggies and a bit of protein. Win-win-win!
If you haven't tried this yet, you should definitely give it a try. I should have made a video for this, but I actually hit my home gym today and got some steps in for the day so I was feeling a bit drained. I guess I didn't get all those endorphins all the gym-goer's are alway going on about! Regardless, I felt good eating this meal afterwards because it is a meal that is good for me.
Oh! I almost forgot to mention the absolute best part. Forget 30-minute meals - this bad boy recipe takes all of 15 minutes! It really is that simple and simple really is the best when you have a ton of things happening around you. Most of the ingredients you would most likely have already in the fridge and pantry or if you don't you can easily adapt the things that you do have. Don't have ground pork? No worries! You can use ground chicken or beef! You don't have coleslaw mix? You can make your own with cabbage, onions and carrots. Don't have cabbage? Use spinach! A warm spinach salad is always delicious. With this recipe and a few simple ingredients, you really can have dinner on the table in absolutely no time!
Also...how beautiful does that look? You could easily serve that to guests and they will never know that it took you less time to make then ordering take-out! Give it a try and see what you think!
Pork Egg Roll in a Bowl
(makes 2 servings)
1 lb ground pork
1 tsp sesame oil
3 Tbsp onion, diced
1 tsp fresh ginger, minced finely
2 garlic cloves, minced finely
2 cups coleslaw mix
2 tsp soy sauce, low sodium
1/2 tsp fish sauce
1/2 tsp red pepper flakes
salt, to taste
freshly ground pepper, to taste
1 spring onion, sliced thin
sesame seeds (for garnish)
Heat a large pan to medium high heat. Add the ground pork and cook until browned, breaking up the meat into small bitesize pieces as it cooks.
Add some salt and fresh pepper being careful not to add too much salt as the soy sauce is salty. you can always add more later if the dish needs it.
Once the meat is nicely browned, take it out of the pan and weigh it. Mine came out to be right around 8oz cooked which makes 2 BLE servings perfectly.
In the same pan, add the sesame oil and then add the onions, spring onions (whites), ginger and garlic. Cook until onions are translucent and the ginger and garlic are fragrant. Add the coleslaw mix and cooking for a few minutes - mixing everything well.
Add the soy sauce, fish sauce and red pepper flakes to the mixture and mix well to incorporate everything.
Once the cabbage cooks for a few minutes and gets a bit soft, it is done. You want the cabbage to still retain a bit of crunch.
Garnish with the remaining spring onions (greens) and some sesame seeds. Drizzle sriracha for some added heat if you choose to. Enjoy!
For those following along with me on BLE, here is the breakdown per serving (the above recipe makes 2 servings):
1 protein - 4oz ground pork
8 oz vegetables
1/2 fat - sesame oil
condiments - soy sauce, fish sauce, sriracha
This recipe is also gluten free (if you use gluten-free soy sauce), keto friendly and low carb and can be made in 15 minutes! Beautiful.