Feel Good Foods: Deconstructed egg roll: Simple and satisfying
Deconstructed Egg Roll
Ingredients
- 3 tbsp sesame oil
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 lb ground pork
- 1 bag coleslaw mix 400 g
- 6 eggs
- 1/3 cup gluten-free tamari or coconut aminos
- 1 tbsp rice wine vinegar
- Optional: 1 package of rice noodles or konjac noodles
- Optional: 1/4 cup of diced chives or green onions for garnish
Instructions
- Dice 1 tbsp of fresh ginger and 4 cloves of fresh garlic.
- In a large frying pan, combine 2 tbsp sesame oil, ginger and garlic. Cook on low to medium heat for roughly 1 minute until fragrant.
- Add ground pork and cook until starting to brown, stirring often.
- Add coleslaw, tamari (or coconut aminos) and rice wine vinegar. Cook, stirring often until coleslaw is tender and most of the liquid has evaporated.
- While the coleslaw is cooking down, heat a second pan on low to medium heat and add 1 tbsp sesame oil, a dash of salt and 6 whisked eggs. Scramble the eggs until cooked. Set aside.
- Serve the pork and coleslaw mixture with your scrambled eggs on top. Top with diced chives for extra flavour and garnish.
- Optionally, serve everything on top of cooked rice, rice noodles, or konjac noodles.
