During this busy time of year, it is so difficult to sometimes think about what to make for dinner. You might be out shopping or having different concerts or recitals and making dinner isn’t always on the top of your priority list. I have been there. I wanted to make life a little easier for you and share with you one of our favorite recipes we love in our house and can be made in one pan! I love it when you don’t have lot that needs to be cleaned up after dinner so you can focus your time on more important things. I highly recommend checking it out and if you double the recipe, you will have future lunches and dinners already ready for you.
Egg Roll in Bowl
1 pound of ground pork (you could also use ground chicken or Turkey)
1 -12 ounce bag of Coleslaw mix (I have also used shredded broccoli slaw or I have even chopped up cabbage and just used that. The bag of coleslaw is so easy, especially when you are in a time crunch)
½ onion chopped (or 2 shallots)
1-8 ounce can of water chestnuts, chopped
4 garlic cloves minced
1/8 tsp of ground ginger
1 tablespoon of Hot sauce or sriracha (you can definitely use less if you are not into too much spice)
1 tablespoon of rice vinegar
3 tablespoons of Coconut aminos
Salt and pepper to taste
Yum Yum Special Sauce
½ cup of avocado mayonnaise (I love primal kitchen or chosen foods is also good)
1 tsp of sriracha or hot sauce
Directions
1. Mix the mayo and hot sauce together. (you could start by adding a little less of the hot sauce than the recipe and then add more depending on how spicy you like it. If it were to get too spicy, you can add more mayonnaise to even out the flavor. I have made it too spicy in the past and this always helped.)
Directions
1. In a large frying pan (I love my stainless steel frying pan), brown the ground pork.
2. Once brown, add water chestnuts, onion and garlic and cook for 2 minutes until fragrant and soft.
3. Add in the ground ginger and hot sauce to the meat mixture. Stir well to incorporate.
4. Add in the coleslaw mix and stir well.
5. Add in the rice vinegar and coconut aminos. Stir well.
6. Allow to simmer on low until the liquid has absorbed and the cabbage is cooked through.
7. Dish up and serve with the Yum Yum sauce. Add salt and pepper to taste. Enjoy!
**I will double the recipe so I can have a bunch for the week. It definitely tastes better the second or third day with all the flavors.
