This recipe a spin-off of one that’s been making the rounds for a while on the internet, particularly among the keto and paleo crowds. It’s basically an egg roll without the wrapper and could hardly be easier to make. Ground beef, chicken, or turkey could easily stand in for the pork, as could a ground meat substitute if you want to go vegan. If you’re not worried about carbs, pair it with white or brown rice — the pre-cooked microwavable bagged kind if you want to keep it extra simple.
Serves 4.
Ingredients
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 pound ground pork (or any ground meat or meat substitute)
- 1 tablespoon neutral cooking oil, if needed
- 2 tablespoons toasted sesame oil
- 1 yellow onion, finely chopped
- 3 large cloves garlic, minced (or more or less, to taste)
- 1 tablespoon grated fresh ginger (or 1 teaspoon powdered)
1 (16-ounce) bag coleslaw mix - ½ cup grated carrot
- Kosher salt, ground black pepper, and red pepper flakes to taste
- 2 scallions, trimmed and chopped
- Cooked brown or white rice (optional)
- Sriracha or other hot sauce for serving (optional)
Instructions
- In a small bowl, whisk together the hoisin sauce, soy sauce, and vinegar.
- In a large skillet, cook the ground meat over medium heat until browned, about 10 minutes, adding a little oil if necessary to prevent sticking if the meat is very lean.
- Drain the fat, if necessary. Add the sesame oil, onion, garlic, and ginger and cook 5 minutes longer, until onion is tender.
- Stir in the hoisin sauce mixture, then the coleslaw mix and carrots, and cook for another 5 minutes, or until the cabbage has wilted.
- Season to taste with salt, pepper, and red pepper flakes.
- Serve in bowls with hot rice, if desired. Garnish with scallions and a squirt of hot sauce if you like more heat.
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