Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)

Get that crave-worthy egg roll filling without the carb-laden wrapper with this hearty keto entree. Drizzle with a little sriracha for a warming kick.

How to Make It

Step 1

Heat 2 teaspoons of the coconut oil in a large cast-iron skillet or wok over high; swirl to coat. Add pork, and cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Transfer to a bowl. 

Step 2

Add remaining 2 teaspoons coconut oil and sliced onion; cook, stirring often, until browned and softened, about 2 minutes. Add garlic, ginger, and white parts of scallion; cook, stirring constantly, until fragrant, about 30 seconds. Add coleslaw mix and 2 tablespoons water. Cook, tossing often with tongs, until cabbage is softened, about 2 minutes. 

Step 3

Stir together soy sauce, vinegar, sesame oil, sambal, and salt in a small bowl. Add soy mixture and cooked pork to vegetable mixture, and stir to combine. Top each serving with sliced green scallion tops and peanuts. 

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