Ingredients
Scale
- 1 lb ground pork or chicken
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups shredded cabbage (green or mixed)
- 2 carrots, grated (optional)
- 3 tablespoons soy sauce or coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon ginger, ground or freshly grated
- Sliced green onions and sesame seeds for garnish
- Optional: chili flakes for heat
Instructions
- Dice the onion, grate the carrots, and mince the garlic. Prepare all ingredients before cooking.
- Heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a spatula.
- Add diced onions, garlic, ginger, and grated carrots. Sauté until fragrant and onions are translucent.
- Stir in shredded cabbage and cook until wilted and tender.
- Pour in soy sauce or coconut aminos, add sesame oil and chili flakes if desired. Stir well and cook for an additional 2-3 minutes.
- Transfer to serving bowls, garnish with green onions and sesame seeds. Serve hot and enjoy your healthy, flavorful low-carb egg roll in a bowl.
Notes
- For a vegetarian version, substitute ground meat with crumbled tofu, tempeh, or extra vegetables like mushrooms.
- Adjust soy sauce or coconut aminos for seasoning to taste.
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or skillet.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-Inspired
- Diet: Low-Carb, Keto-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg