High Protein Keto Egg Roll In A Bowl
#ad Whip up a quick and flavorful dinner with this savory stir-fry recipe! Combining tender ground pork (or chicken), vibrant coleslaw mix, and crunchy bean sprouts, this dish is brought to life with a rich, umami-packed sauce made from Beef Soup Base @Keto Chow , soy sauce, toasted sesame oil, and a hint of tangy rice vinegar. A touch of fresh ginger, garlic, and a pinch of red pepper flakes add an irresistible warmth, while a garnish of green onions ties it all together. Itâs a one-pan wonder thatâs as easy as it is deliciousâperfect for busy weeknights! Ingredients 1 serving Beef Soup Base Keto Chow 1/4 cup room temperature water 2 tbsp low-sodium soy sauce or coconut aminos 6 drops liquid stevia 2 tsp rice vinegar 2 tsp toasted sesame oil 2 tsp hot mustard, optional 1 tbsp avocado oil 4 green onions, sliced, white and green parts separated 3 cloves garlic, minced 1 tbsp fresh ginger paste Pinch of red pepper flakes 1 lb ground pork, or ground chicken 4 cups coleslaw mix (10 oz) 1 cup fresh bean sprouts (3.5 oz) Instructions Whisk together the Keto Chow, water, soy sauce, stevia, rice vinegar, sesame oil, and hot mustard in a cup or bowl. On medium-high heat, add the avocado oil to a pan, then add the white part of the green onion, garlic, ginger, and red pepper flake to the pan. Cook, stirring for 30 seconds to a minute, just until it smells fragrant and starts to brown. Stir in the pork to the pan. Cook the pork until cooked and starting to brown. Add the coleslaw mix and bean sprouts to the pork. Cook until just tender, about two minutes. Pour the Keto Chow mixture over the ingredients in the pan and cook, stirring constantly until all the ingredients are coated and the sauce is heated through. Garnish with the green parts of the sliced onions before serving.
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