Updated: Nov 19, 2020
This recipe is a favorite of mine. Probably because I have always loved egg rolls so much! So what could be better than a bowl full of egg roll filling? Now that's comfort food.
I was so sad when I was pregnant, because the smell of this dish made me so nauseous. I was scared I would never be able to eat it again. My grandma once told me that she had to brew gallons of tea at the restaurant where she worked when she was pregnant. She said she could never drink iced tea again.
My husband and I made it not too long ago and I was ecstatic find I was able to eat it again!
2 tbsps Avocado Oil
1 Yellow Onion (medium, diced)
5 stalks Green Onion (diced)
4 Garlic (cloves, minced)
1 tbsp Ginger (peeled and grated)
1 lb Diced Chicken or Lean Ground Pork
6 cups Coleslaw Mix
1-2 Carrots shredded or peeled (optional)
2 cups Bean Sprouts
1/4 cup Coconut Aminos
Siracha - optional
Heat the avocado oil in a pan over medium-high heat. Add the yellow onion, green onion, garlic, and ginger. Cook for 3 to 5 minutes, stirring frequently, until soft.
Add the pork and break it up as it cooks. Cook for about 5 to 8 minutes, or until cooked through.
Stir in the coleslaw mix, bean sprouts, and coconut aminos. Stir for 5 minutes, or until veggies have softened. Transfer to bowls and enjoy!
Optional: Add Siracha to taste and a handful of chopped chashews or other nut.
*A lot of coleslaw mixes have carrots, but often they are sparse. So we like to add more.