Try this unstuffed eggroll dish for a twist on an Asian favorite. Enjoy the flavor profile of an eggroll with less carbohydrates and sodium. This dish works well for meal prep or reheated for a quick lunch or dinner option.
1 pound lean ground pork
½ teaspoon black pepper, divided
1 teaspoon garlic powder
1 tablespoon olive oil
1 clove garlic, minced
1-16 oz bag packaged coleslaw mix
2 tablespoons low sodium soy sauce
1 teaspoon ground ginger
3 green onions, sliced
- Season the pork with ¼ teaspoon black pepper and the garlic powder. Cook the pork in a large skillet over medium high heat until completely cooked. Drain fat. Remove pork from the pan and set aside.
- Heat the olive oil over medium high heat in the same skillet and add garlic. Saute for 30 seconds, until garlic is fragrant.
- Add the coleslaw, soy sauce, ginger and remaining ¼ teaspoon pepper. Cook for 6 minutes, stirring frequently until coleslaw is soft. Add the pork back to the pan and top with green onions. Heat for 1-2 minutes.
- Can be served over brown rice or cauliflower rice. Sore leftovers in the refrigerator for up to 4 days.
Serving Size: 1 ½ cups
Calories: 214, Fat: 8g, Protein: 26g, Carbohydrates: 9.5g, Fiber: 3g, Sodium: 378mg
Adapted from: https://www.diabetesfoodhub.org/recipes/unstuffed-eggroll.html?home-category_id=20