Pork Egg Roll Bowls

READY IN: 35mins

INGREDIENTS

  • 1 12 lbsground pork
  • 1yellow onion, finely chopped
  • 2tablespoonssesame oil
  • 13 cuplow sodium soy sauce
  • 3tablespoonshoisin sauce
  • 4garlic cloves, minced
  • 2teaspoonsfresh ginger, grated
  • 2carrots, cut into matchsticks 1-1/2-inch in length
  • 1bunchbok choy, sliced
  • 1bunchgreen onion, chopped diagonally(whites and green)
  • 1 (16 ounce) bag coleslaw mix
  • 14 teaspoonred pepper flakes, to taste
  • 12 teaspoonsalt (to taste)
  • 14 teaspoonfresh ground pepper
  • NUTRITION INFO

    Serving Size: 1 (418) g

    Servings Per Recipe:6

    Calories: 427.1

    Calories from Fat 264 g 62 %

    Total Fat 29.4 g 45 %

    Saturated Fat 9.7 g 48 %

    Cholesterol 82 mg 27 %

    Sodium 981.4 mg 40 %

    Total Carbohydrate18.2 g 6 %

    Dietary Fiber 5.1 g 20 %

    Sugars 8.7 g 34 %

    Protein 24.1 g 48 %

    DIRECTIONS

  • In small bowl mix together soy sauce, hoisin sauce and red pepper flakes. Set aside.
  • In your wok or large skillet over medium-high heat, cook the ground pork until browned. Drain fat if needed.
  • Season with salt, pepper. Stir and taste.Add onion, garlic and the matchstick carrots and for for another 6-8 minutes.Stir in fresh ginger and mix well.
  • Stir in the soy sauce, hoisin sauce & pepper flakes (if you like spicier foods add more pepper flakes, we are more on the mild side).
  • Add the bok choy, coleslaw mix and continue cooking for an additional 5 minutes. You want the veggies crisp tender!
  • Taste and adjust seasonings accordingly.
  • Remove from heat and sprinkle half the sliced green onions over the top.
  • Serve in bowls.
  • Serve with rice optional. If watching your carbs, omit the rice completely. You won’t miss it!
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