Egg Roll in a Bowl
My version of Egg Roll in a Bowl is flavor-packed, made with clean ingredients and simply delicious served with a fried egg atop.
Ingredients
- 2 T toasted sesame oil
- 1 pound ground pork
- 2 tablespoons fresh ginger peeled and minced
- 1 cup bagged matchstick carrots
- 1 cup red bell pepper julienned thin
- 8 oz canned water chestnuts sliced
- 1.5 T arrowroot
- ½ teaspoon pink Himalayan salt
- 10 turns fresh cracked black pepper
- ½ cup scallions cut in 1 inch pieces
- 1 12oz bag of cole slaw mix
- 1 jalapeno sliced thin, for garnish
Coconut Peanut Sauce:
- 1 cup coconut aminos
- ¼ cup peanut butter or almond butter
- 1 teaspoon sriracha
- 1/4 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup fresh orange juice
- 1 T orange zest
Instructions
- Begin by warming a large sauce pan over medium high heat for two minutes then add your sesame oil, ground pork, shredded carrots, julienned red bell, fresh ginger and water chestnuts.
- Distribute the pork evenly across the pan then leave alone for a couple minutes, so you can achieve browning. Break up pork and let saute with vegetables until pork is fully cooked through and veggies begin to soften, about 5-7 minutes.
- Sprinkle pork mixture with salt, pepper and arrowroot, combining well.
- Turn heat down to medium and pour sauce atop, stirring constantly until sauce comes to a simmer and begins to thicken from the arrowroot, about 3-4 minutes.
- Remove pan from heat and stir in scallions and bagged cole slaw mix, combining well. Garnish with sliced jalapeños and serve immediately.