In search for a healthy, quick and tasty meal? This dish combines all the yummy flavors of an egg roll without all the hassle. This low-carb dish comes together with minimal effort and the water chestnuts give you the crunch you expect from biting into an egg roll, without all the mess.
16 oz. organic ground pork, chicken or beef
10 oz. organic vegetable slaw or coleslaw
1 shallot, finely chopped
4 scallions, chopped (white part & green part separated)
8 oz. sliced water chestnuts, chopped
4 cloves garlic, minced
1/4 cup coconut aminos
1/4 cup chicken bone broth
2 TBSP apple cider vinegar
1/2 tsp ground ginger
1/2 tsp five spice powder
2 tsp unrefined toasted sesame oil
1/2 TBSP olive oil
1/4 tsp sea salt
sesame seeds, for garnish
Heat skillet or wok on medium-high heat and add olive oil to pan.
Add ground meat to pan and cook until no longer pink.
Add shallot and white parts of scallion and cook for an additional 3 minutes until translucent.
Add vegetable slaw, water chestnuts, coconut aminos, bone broth, apple cider vinegar, ginger, toasted sesame oil and salt. Cook for an additional 4 minutes.
Portion into bowls, top with green parts of scallion and sesame seeds.