Egg Roll in a Bowl
Servings :4 Servings
Heat half the oil in a large skillet or wok over medium-high heat.
Once shimmering add pork and cook until no longer pink. Break meat into small pieces with the back of your spoon as it cooks. Set cooked pork aside on a plate.
Add remaining oil to the pan along with the green onions, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
Stir in the chicken broth, soy sauce, Swerve/Lakanto, carrots, and cabbage, and bring to a boil. Then reduce heat in the pan to bring the liquid to a simmer, and cook for 5 minutes, or until the cabbage and carrots are softened to your liking.
Remove pan from heat and stir in the sesame oil and cooked pork. Taste and adjust seasoning to your liking.
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
Peanuts. These are optional, but highly recommended! They add great texture to the dish.
Nutrition information is based on 1 serving if you divide this recipe into 4, and doesn't include the optional toppings:
Calories: 105kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 385mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 1mg
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