Low Carb Egg Roll In A Bowl

• Meat

  • 1 serving Mustard crusted pork loin
  • 1 oz Sausage

• Produce

  • 2 cups Coleslaw mix-or cabbage
  • 1/3 cup Fresh bean sprouts
  • 1 clove Garlic
  • 2 tsp Ginger, root
  • 1/2 oz Red bell pepper
  • 1/2 oz Yellow onion

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/8 tsp Five-spice powder
  • 1 Kosher salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil, unfiltered extra virgin
  • 1 tsp Rice wine vinegar
  • 1 tsp Sesame oil, toasted

• Nuts & Seeds

  • 1 tbsp Tamari or coconut aminos, gluten free

• Beer, Wine & Liquor

  • 1 tsp Sherry, dry

Found on fluffychixcook.com

Description

Directions

• Add olive oil to nonstick skillet. Heat over high heat until oil begins to shimmer in the pan. (Make sure your stove vent is turned on.)
• Add cabbage, onion, and bell pepper. Stir fry 1-2 minutes until veggies just begin to soften. Add garlic and ginger. Cook until veggies are to your preference (about 1-2 minutes). Add meats, and sauce components. Toss together. Cook an additional minute. Add bean sprouts if you have them and remove from heat. Toss through. Enjoy.

Nutrition