Low Carb Thai Egg Roll Bowl

🧂 Ingredients

• 2 lbs Ground Pork

  or Chicken
• ½ Head Red Cabbage
• ½ Head White Cabbage
• ½ cup Chopped Cilantro
• ½ cup Sliced Scallions
• ¼ cup Chopped Thai Basil
• ¼ cup Chopped Mint
• 2 Limes

  Juice and Zest
• 1 tbsp Grated Ginger
• 1 tbsp Minced Garlic
• 1 tbsp Alternasweets Sugar Free Ketchup
• 1 tbsp Coconut Aminos
• 2 tbsp Fish Sauce
• 1 tbsp Sesame Oil
• 2 tbsp Sambal Oelek
• 1 tbsp Rice Vinegar
• 1 tbsp Spicy Chili Crisp
• ½ cup Chopped Peanuts
• 2 tbsp Sriracha
• 2 tbsp Sesame Seeds
• 1 Sliced Jalapeno

Instructions

• 1 Brown off pork in large pan. Remove pork ad drain off excess liquid. Set aside
• 2 Saute sliced cabbage in the same pan for about 2-3 minutes until slightly tender
  but still crunchy. Turn off heat
• 3 Prepare thai sauce in a seperate container and then add pork along with thai
  sauce back into the pan. toss with cabbage until sauce has coated the dish.
• 4 Portion into 6 equal portions. Garnish with chopped peanuts, sesame seeds and
  sriracha (optional) Store in the Fridge for 5-7 days

Nutrition Info