A great way to enjoy your favourite Chinese appetizer without the carbs and guilt.
Course: Main Course
1¼lbspicy bulk pork sausageno filler ingredients
2tbsptoasted sesame oil
½tbspfresh gingerfinely minced
2tbspcoconut aminos or tamari
Sea salt and black pepperto taste
1tbsptoasted sesame seedsfor garnish
Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner.
Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!
Total Carbs: 8.38g
Net Carbs: 6.18g
Calorie Breakdown:Protein: 19%
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