Who doesn’t love a good egg roll? Though egg roll wrappers aren’t allowed on the keto diet, this skillet full of savory pork and veggies is a-ok, and just as good as the real thing. Trust us, this quick dinner will be a weeknight staple in no time.
Made it? Let us know how it went in the comment section below!
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- 2 Tbsp.
avocado oil, divided
- 1
clove garlic, minced
- 1 Tbsp.
minced fresh ginger
- 1 lb.
ground pork
-
Kosher salt
-
Freshly ground black pepper
- 1 Tbsp.
sesame oil
- 1/2
onion, thinly sliced
- 1 c.
very thinly sliced red bell pepper
- 1 c.
thinly sliced cremini mushrooms
- 1/2
medium green cabbage, thinly sliced
- 1 1/2 c.
baby spinach
- 1
jalapeño, minced
- 2 Tbsp.
tamari
- 1
green onion, thinly sliced
- 1 Tbsp.
sesame seeds
-
- Step 1In a large skillet over medium heat, heat 1 tablespoon avocado oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
- Step 2Add pork and season with salt and pepper. Cook until no pink remains and pork is golden, about 8 minutes. Using a slotted spoon, transfer pork to a plate.
- Step 3To skillet, add remaining tablespoon avocado oil, onion, bell pepper, and mushroom. Cook until vegetables are tender, 3 minutes.
- Step 4Add cabbage and cook, stirring until tender, 5 minutes. Add spinach and stir until wilted, 1 minute. Transfer pork back into skillet and add jalapeño and tamari.
- Step 5Transfer mixture to a serving dish and garnish with green onions and sesame seeds before serving.
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