Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons sesame oil
  • 6 green onions (sliced, green and white parts divided)
  • ½ cup red onion (diced. Skip for keto. See Notes)
  • 5 cloves garlic (minced)
  • 1 pound ground pork
  • 1 teaspoon fresh grated ginger
  • 1 8-ounce can water chestnuts (chopped. Skip for keto)
  • 1 tablespoon sriracha or hot sauce (See Note 1)
  • 1 14-ounce bag coleslaw mix
  • 3 tablespoons coconut aminos (See Note 2 for keto or low carb)
  • 1 tablespoon rice wine vinegar
  • ⅛ - ¼ teaspoon white pepper (or black pepper)
  • salt (to taste)
  • black sesame seeds (for garnish)
  • green parts of sliced green onions from above
  • ¼ cup mayonnaise (see Note 3)
  • 1-2 tablespoons sriracha or hot sauce
  • salt (to taste)

Instruction

  • Heat sesame oil in a large skillet and place over medium heat. Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
  • Add ground pork, grated ginger, water chestnuts (Skip for keto), and 1 tablespoon sriracha hot sauce or chili-garlic sauce and cook until pork is browned, broken up, and cooked through about 7-10 minutes.
  • Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
  • Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons compliant hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic sandwich bag.
  • To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and black sesame seeds.